Tex-Mex Chili Pie
Perfect for wintry nights or while watching sporting events, this hearty chili is accented with crisp corn tortillas, fat-free cheddar cheese and dollops of fat-free sour cream. This recipe is worth repeating, so save time now by making a double batch and storing the leftover chili in an airtight container for up to 6 months in the freezer.
Nutrition Analysis (per serving):
Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat
Serves 4; 1 1/2 cups per serving
- 1 pound extra-lean ground beef
- 1 15.5-ounce can no-salt-added black beans, rinsed and drained
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 8-ounce can no-salt-added tomato sauce
- 1/2 cup water
- 1/2 cup chopped red onion
- 1/2 medium yellow bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon salt-free all-purpose seasoning blend
- Cooking spray
- 4 6-inch corn tortillas
- 1/2 cup shredded fat-free cheddar cheese
- 1/4 cup fat-free sour cream
- In large nonstick skillet, cook beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up. Using slotted spoon, transfer beef to 2- to 3-quart slow cooker. Add remaining chili ingredients to slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until onions and bell peppers are tender and flavors have blended.
- Meanwhile, preheat oven to 375°F. Lightly spray a baking sheet with cooking spray.
- Using sharp knife, cut each tortilla into 8 triangles. Place in single layer on baking sheet. Lightly spray tops with cooking spray.
- Bake for 8 to 10 minutes, or until chips are golden brown and crisp. Transfer baking sheet to cooling rack. Let chips cool for 15 minutes.
- When chili is ready, place 8 tortilla chips with pointed end up around inside of each rimmed soup bowl. Ladle chili into bowls. Sprinkle cheddar over chili. Top each serving with dollop of sour cream.
Reviews and Comments: