Open-Faced Chili Dogs

For those of you that want to hide the fact that a meal is healthy from your spouse or teenage children this is for you. This is one of Husband's favorite meals now and it's pretty easy. The chili dog pictured was left in the broiler a touch to long but it still tasted great. Rather than boil the hot dogs we throw them on the Foreman grill. I'm sorry but to me the only thing grosser than eating a boiled hot dog is the nasty hot dog water left in the pot. 5 out 5 stars.

Source: The Juan-Carlos Cruz Calorie Countdown Cookbook

Serves: 4

Ingredients

• 2 teaspoons canola oil
• 1 small onion
• 1 red bell pepper diced
• 2 cloves garlic crushed
• 1 tablespoon chili powder
• 1 15 ounce can black beans with liquid
• 2 tomatoes diced
• 4 low-fat turkey dogs
• 2 hot dog buns separated to make 4 halves
• ¹⁄₂ cup shredded low-fat cheddar

Directions

1. 1. Preheat the broiler.
2. 2. Heat the canola oil in a large nonstick skillet over medium heat. Add the onions and bell peppers. Saute until soft, about 5 minutes, then add the garlic 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, 10-15 minutes.
3. 3. While the chili is simmering in a medium saucepan, cover the hot dogs in water. Over medium heat, bring to a boil. Reduce heat to a simmer. Cook for 4 minutes or until heated through. (Or use Foreman grill)
4. 4. Remove 1 hot dog from the saucepan and place on 1 bun half on a baking sheet. Top with one-quarter of the chili and one-quarter of the cheese. Repeat for remaining 3 hot dogs. Place hot dogs in the broiler for about 1 minute, until cheese begins to melt. Serve hot.

Amount Per Serving

Calories: 314

Fat: 12 g

Cholesterol: 44 mg

Carbohydrate: 35 g

Fiber: 9 g

Protein: 18 g