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Beat-the-Clock Chili

  • 490calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium (4- to 6-ounce)

  2. yellow pepper , chopped

  3. 1 can(s) (14 1/2-ounce)

  4. no-salt added diced tomatoes , drained

  5. 1 can(s) (15- to 19-ounce)

  6. kidney beans , rinsed and drained

  7. 1 1/4 pound(s) 90% lean ground beef

  8. 4 (6-inch) fat-free flour tortillas

  9. 1 small bunch green onions , sliced

  10. 2 tablespoon(s) chili powder

  11. 1 tablespoon(s) tomato paste

  12. 1 1/2 teaspoon(s) ground cumin

  13. 1/2 teaspoon(s) sugar

  14. Salt

  15. 1/2 cup(s) (loosely packed)

  16. fresh cilantro leaves , chopped, plus additional leaves for garnish

  17. 8 teaspoon(s) reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. In 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. Preheat toaster oven to 425 degrees F. Wrap tortillas in foil, and bake 5 minutes or until warm.

  3. Meanwhile, 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. Divide chili among 4 dinner bowls, and top each with 2 teaspoons sour cream, if you like, and cilantro leaves. Serve with tortillas.

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