Saturday, September 4, 2010

Chili Dog Chili

This is a Hungry Girl recipe. This was good! However, I must warn you...I will probably never make this again... Jeremy and I both suffered UNBEARABLE indigestion both times (because we had leftovers) we ate it. Even if that wasn't the cause...I'm playing it safe!

  • 2 14.5-oz. cans diced tomatoes, not drained
  • Minced onion to taste (~1 TBSP)
  • 1 large tomato, chopped
  • 7 hot dogs with about 40 calories each (Oscar Meyer)
  • One 15-oz. can Navy beans
  • 1 1/2 tbsp. yellow mustard
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • Optional: salt, black pepper, cayenne pepper
  • Optional topping: shredded fat-free cheddar cheese
  1. Roughly chop the diced tomatoes, reserving all juice.
  2. Add chopped (fresh) tomato to a heated pot on the stove, coated in cooking spray, give mixture a stir, and continue to cook for 1 minute.
  3. Add stewed tomatoes and the reserved juice to the pot. Add all remaining ingredients and mix well. Raise heat to high and bring to a boil.
  4. Once boiling, reduce heat to medium low. Cover and allow to simmer for 20 minutes, removing the lid occasionally to stir.
  5. Remove pot from heat and remove the lid. Allow chili to thicken for about 20 minutes.
  6. If you like, season to taste with salt, black pepper, and/or cayenne pepper. Top each serving with cheese (optional), and enjoy!
Makes 4 servings

Nutrition (w/o cheese)

Calories 188
Fat 2
Cholesterol 26mg
Sodium 1600mg
Potassium 220mg
Carbs 28g
Fiber 6g
Sugars 2g
Protein 16g

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