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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy, microwaveable chili recipe. Ingredients:
1 lb lean ground beef |
1/4 cup chopped green pepper |
1 3/4 cups pinto beans, and liquid |
1 crushed garlic clove |
2 tablespoons chili powder |
1 (14 1/2 ounce) can cut up peeled whole tomatoes with juice |
1 teaspoon salt |
1/2 teaspoon cumin |
1 (6 ounce) can tomato paste |
1/4 teaspoon red pepper flakes |
1/2 cup chopped onion |
Directions:
1. Microwave method: Combine all ingredients in microwave-safe 2 quart casserole. Cover, microwave on high 5 minutes. Stir to break up meat. Microwave additional 20 minutes, stirring every 10 minutes. Note: If beef is less lean. Microwave first and drain off excess fat.
2. Stovetop method: Brown beef with green peppers, onions, and spices. Drain excess fat. Add beans, tomatoes, and tomato paste and simmer until peppers and onions are tender, or longer. Use water or (salt free) beef broth if additional liquid is needed.
3. Vegetarian variation: Swap 1 lb. frozen vegetable mix (such as California blend) for the ground beef. Sauté peppers and onion in 1 tablespoons vegetable oil along with the spices. When onions are clear, add vegetables along with tomatoes and tomato paste. Use vegetable broth or water if additional liquid is needed.
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