Recipe - Skinny Chili

One half pound Red bell pepper, stemmed,
Seeded and deribbed
One half pound Yellow onions, peeled and
Cut into 2 inch chunks
2 Cloves of garlic, smashed
And peeled
2 cup Canned Italian tomatoes with
Liquid
1 pound Lean ground beef
2 teaspoon Ground cumin
2 teaspoon Oregano
1 tablespoon Chili powder
One fourth teaspoon Hot red pepper sauce
One half teaspoon Kosher salt (optional)
2 teaspoon Cider vinegar
Freshly ground black pepper
To taste

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 650700 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 One half CUP SERVING): calories 186, fat 12g,
sodium 244, protein 11g, carbo 7g, cholesterol 43mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini