[blindweightwatcher] Tex-Mex Chili Pie

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Mon, 26 Jan 2009 22:28:38 -0600
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.

Chili
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
Tortillas
Cooking spray
4 6-inch corn tortillas
Toppings
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.

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,
Carbohydrate 40 g, Fiber 8 g, Sugars 12 g, Protein 39 g
Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat

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[blindweightwatcher] Tex-Mex Chili Pie

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