Skinny Chili

Course : Chili
Serves: 8
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1/2 pound Red bell pepper, stemmed, Seeded and deribbed
1/2 pound Yellow onions, peeled and Cut into 2 inch chunks
2 Cloves garlic smashed And peeled
2 Cup Canned Italian tomatoes with Liquid
1 pound Lean ground beef
2 teaspoon Ground cumin
2 teaspoon Oregano
1 tablespoons Chili powder
1/4 teaspoon Hot red pepper sauce
1/2 teaspoon Kosher salt (optional)
2 teaspoon Cider vinegar
1/2 teaspoon Freshly ground black pepper

Preparation / Directions:

1.Finely chop pepper, onion, and garlic in a food processor. Scrape into a 13x10x2" oval dish and stir in tomatoes, breaking up any whole tomatoes. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes (in a 650-700 watt oven). Prick plastic to release steam. 2.Remove from microwave. Uncover carefully and stir in beef and remaining ingredients except vinegar and black pepper. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes. Prick plastic. 3.Remove from oven and uncover. Stir in vinegar and pepper to taste. Stir well, breaking up any large chunks of beef. Serve over baked potatoes or rice.


Nutritional Information:

calories 186, fat 12g, sodium 244, protein 11g, carbo 7g, cholesterol 43mg

1 Kitchen's say:
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