Beat-the-Clock Chili

Name: Beat-the-Clock Chili
Total time: 24 min
Yield: 4
Ingredients: 1 medium yellow pepper; 1 can no-salt added diced tomatoes; 1 can kidney beans; 1 1/4 lb. 90% lean ground beef; 4 fat-free flour tortillas; 1 small bunch green onions; 2 tbsp. chili powder; 1 tbsp. tomato paste; 1 1/2 tsp. ground cumin; 1/2 tsp. sugar; salt; 1/2 c. fresh cilantro leaves; 8 tsp. Reduced-fat sour cream (optional)

Published: Aug 3, 2009

Yields:

Total Time:

24 mins

Cal/Serv:

490

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For a fast and easy chili, use fresh peppers, canned beans, and your microwave!

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Ingredients

1 medium yellow pepper
1 can no-salt added diced tomatoes
1 can kidney beans
1 1/4 lb. 90% lean ground beef
4 fat-free flour tortillas
1 small bunch green onions
2 Tbsp. chili powder
1 Tbsp. tomato paste
1 1/2 tsp. ground cumin
1/2 tsp. sugar
salt
1/2 cup fresh cilantro leaves
8 tsp. Reduced-fat sour cream (optional)

Directions

1. Step 1In microwave-safe large bowl, combine pepper, tomatoes, beans, and beef. Cover with vented plastic wrap and microwave on High 5 minutes. Drain excess liquid; with spoon, break up meat into chunks. Cover and microwave on High 3 minutes; drain excess liquid.
2. Step 2Preheat toaster oven to 425 degrees F. Wrap tortillas in foil, and bake 5 minutes or until warm.
3. Step 3Meanwhile, to bowl with beef mixture, stir in green onions, chili powder, tomato paste, cumin, sugar, and 1/2 teaspoon salt. Cover with vented plastic wrap and microwave on High 4 minutes. Stir in chopped cilantro.
4. Step 4Divide chili among 4 dinner bowls, and top each with 2 teaspoons sour cream, if you like, and cilantro leaves. Serve with tortillas.