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Yummy Heart Healthy Recipe! Tex-Mex Chili Pie

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Hello BetterU Brainerd Lakes!

I just had to share this fabulous recipe which is brought to you by the American Heart Association’s Food Certification Program.

Tex-Mex Chili Pie

Serves 4; 1 1/2 cups per serving

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.

Ingredients
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
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Cooking spray
4 6-inch corn tortillas
1/2 cup shredded fat-free Cheddar cheese
1/4 cup fat-free sour cream

Directions

In a large nonstick skillet, cook the beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up the beef. Using a slotted spoon, transfer the beef to a 2- to 3-quart slow cooker. Add the remaining chili ingredients to the slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until the onions and bell peppers are tender and the flavors have blended.

Meanwhile, preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.
Using a sharp knife, cut each tortilla into 8 triangles. Place in a single layer on the baking sheet. Lightly spray the tops with cooking spray.
Bake for 8 to 10 minutes, or until the chips are golden brown and crisp. Transfer the baking sheet to a cooling rack. Let the chips cool for 15 minutes.

When the chili is ready, place 8 tortilla chips with a pointed end up around the inside of each rimmed soup bowl. Ladle the chili into the bowls. Sprinkle the Cheddar over the chili. Top each serving with a dollop of sour cream.

Nutrition Analysis (per serving)
Calories 371
Total Fat 6.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 67 mg
Sodium 317 mg
Carbohydrates 40 g
Sugars 12 g
Fiber 8 g
Protein 39 g
Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat

This recipe is brought to you by the American Heart Association’s Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.

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About Becky Flansburg


Becky Flansburg is freelance writer, blogger and virtual assistant living in Northern Minnesota. A dedicated mom to two beautiful kids, her veteran blog Franticmommy.com is filled with laughter and love about the joys parenthood. Becky is also committed to helping women realize their work-from-home dreams, enjoy life beyond the cubicle and find clarity in the work/life/family balance. Connect with Becky via her website, Twitter, Facebook and Pinterest

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