Silly Chili

Serve with carrot sticks, fresh pear slices, and a low-fat ice cream soda.

Yield: 8 servings

Ingredients

• 8  (5-inch) corn tortillas
• 1  pound  ground chuck
• 1  cup  water
• 1 1/2  tablespoons  chili powder
• 1/8  teaspoon  salt
• 2  (15-ounce) cans kidney beans, drained
• 2  (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
• 4  cherry tomatoes, halved
• 6  tablespoons  (1 1/2 ounces) finely shredded reduced-fat sharp cheddar cheese

Preparation

Cut eye and mouth shapes from each tortilla to make funny faces; discard cutout pieces. Place tortillas on a baking sheet; bake at 450° for 4 minutes or until crisp and lightly browned. Let cool on a wire rack.

Cook meat in a Dutch oven over medium heat until browned, stirring to crumble; drain. Wipe drippings from pan with a paper towel; return meat to pan. Add water, chili powder, salt, and beans; set aside.

Place stewed tomatoes in a food processor; process 10 seconds or until puréed. Stir into meat mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 35 minutes.

Spoon 3/4 cup chili into each of 8 shallow bowls. Top each with a tortilla; add 1 tomato half for "nose," and arrange cheese evenly on tortillas for "hair."

Nutritional Information

Calories:

245 (35% from fat)

Fat:

9.6g

Protein:

17.3g

Carbohydrate:

22.8g

Fiber:

9.6g

Cholesterol:

37mg

Sodium:

384mg