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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Skinny Chili
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Cooked by: Chef / Last Modified: 8/11/2008 / Number of Servings: 8 |
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Ingredients:
1/4 small onion, red
1/2 Pound(s) Red bell pepper, stemmed
1 sauce, teriyaki
1/2 Pound(s) Yellow onions, peeled
1/2 broccoli
2 Cloves of garlic, smashed
1/2 pepper, green
2 Cup(s) Canned Italian tomatoes
1/2 oil, olive
1 Pound(s) Lean ground beef
1 garlic, fresh cloves
2 Teaspoon(s) Ground cumin
2 1/2 beef, steak
2 Teaspoon(s) Oregano
1 Tablespoon(s) Chili powder
1/4 Teaspoon(s) Hot red pepper sauce
1/2 Teaspoon(s) Kosher salt (optional)
2 Teaspoon(s) Cider vinegar |
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 ANALYSIS (PER 1/2 CUP SERVING): calories 186, fat 12g,
sodium 244, protein 11g, carbo 7g, cholesterol 43mg
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