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Skinny Chili

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Submitted by jeanmac

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 226.8
POUND G SWEET RED BELL PEPPERS
stemmed, seeded and deribbed
½ 226.8
POUND G ONIONS
peeled, cut
2 2
EACH EACH GARLIC CLOVES
smashed
2 473
CUPS ML TOMATOES
1 453.6
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML OREGANO
1 15
TABLESPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
½ 2.5
TEASPOON ML KOSHER SALT
2 1E+1
TEASPOONS ML APPLE CIDER VINEGAR

Directions

Finely chop pepper, onion, and garlic in a food processor. Scrape into a 13×10×2 inch 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 to 700 watt oven).

Prick plastic to release steam.

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.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 301 39% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 407mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 63g
Vitamin A 60% Vitamin C 151%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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