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You'll notice there's an effort in this recipe to keep the fats low - we're using turkey dogs and low fat cheddar. You can try the recipe both ways of course - but I doubt you'll enjoy this lower fat version any less than the higher fat couterpart. Plus, you'll definitely need a fork with this recipe to make sure you get every last morsel cleaned off the plate - you won't want to leave anything behind!
Prep and Cook TIme: 10 minutes
Skill Level: Beginner / Easy
Cost: Affordable +
2 teaspoons canola oil
1 small onion, finely diced - white or red
2 cloves garlic, crushed
1 red bell pepper, diced
1 tablespoon chili powder
1 (14-ounce) can black beans
2 tomatoes, diced
4 low-fat turkey dogs
2 hot dog buns, separated to make 4 halves
1/2 cup shredded low-fat Cheddar cheese
Heat the canola oil in a 5 quart nonstick saucepan over medium heat.
Add the onions and garlic. Saute until soft, then add the bell peppers and chili powder. Cook until well blended, about 30 seconds. Add the black beans. Cook until warmed through, about 3 minutes. Add the tomatoes. Bring to a simmer and reduce heat.
Cook until the chili thickens, about 15 minutes.
While the chili is simmering, in a medium saucepan, cover the hot dogs in water. Over medium heat, bring to a boil, then reduce heat to a simmer and cook for 4 minutes or until heated through.
Remove 1 hot dog from the saucepan and place on 1 bun half. Top with 1/4 of the chili and 1/4 of the cheese. Repeat for remaining 3 hot dogs.
Place hot dogs in the broiler for about 1 minute, or until cheese begins to melt.
Recipe courtesy Juan Carlos Cruz