What would you like to know?
Share this Story

Tex-Mex chili pie

Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...

Hearty and heart-healthy

When you are having friends over to watch the game or for a casual party, fix up a batch of this hearty Tex-Mex Chili Pie. It's not only good, it's good for you. This recipe is heart-healthy and delicious.
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.

Tex-Mex chili pie

Serves 4; 1 1/2 cups per serving

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
  • 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 degrees 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
Fiber - 8 g
Sugars - 12 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.

Heart-healthy recipes

 

Comments
Recommended for You
Hot
New in Healthy Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!