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, Cheddar cheese, and dollops of 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.


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 nonfat Cheddar cheese

1/4 cup nonfat sour cream

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.


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.

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