Tuna chili texas-style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red or green bell pepper; cut in 1\" pieces |
| ½ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | ; water |
| 1 | can | Whole tomatoes w/juice- |
| (28 oz) cut up | ||
| 1 | can | Kidney beans-8 oz; drained |
| 1 | can | Tuna (6-1/2 oz); drained and flaked |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Chili powder* |
| 1 | teaspoon | Dried basil; crushed |
| 1 | teaspoon | Dried oregano; crushed |
| ½ | teaspoon | Ground cumin |
| Bottled hot pepper sauce | ||
| ; to taste | ||
Directions
*If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper; micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients excpet hot pepper sauce. Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce. Makes 4 servings. Preparation time: 10 minutes. Calories: 206 per