One-Pot Lower Carb Chili Dog Casserole Recipe | Yummly

One-Pot Lower Carb Chili Dog Casserole

BALL PARK BRAND(1)
Jen: "This turned out delicious! So far I have made it…" Read More
20Ingredients
47Minutes
190Calories
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Description

When a chili dog craving strikes, but you don't want the carbs in the buns, create this comfort food casserole. All you do is simmer succulent hot dogs in a hearty bean and tomato chili. Then add a final topping of cheddar cheese, and bake the works until golden and bubbling. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 15 ounces Ball Park® Bun Size Beef Hot Dogs (package)
  • 1/2 onion
  • 1 green bell pepper
  • 1 jalapeno chili (small)
  • 1 garlic clove
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mild chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 teaspoon light brown sugar (packed)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces diced tomatoes (1 can)
  • 15 ounces crushed tomatoes (1 can)
  • 14 ounces black beans (1 can, drained and rinsed)
  • 14 ounces kidney beans (1 can, drained and rinsed)
  • 1/2 cup frozen corn kernels (optional)
  • 1 cup shredded cheddar cheese
  • 3 green onions
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    NutritionView More

    190Calories
    Sodium25% DV600mg
    Fat11% DV7g
    Protein24% DV12g
    Carbs8% DV23g
    Fiber28% DV7g
    Calories190Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium600mg25%
    Potassium670mg19%
    Protein12g24%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A35%
    Vitamin C80%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jen 6 months ago
    This turned out delicious! So far I have made it twice and my family enjoyed it! My 5-year-old son and my 3-year-old twin girls, who are quite picky, actually gobbled it down. I did make a few substitutions to the recipe. I did not have a can of crushed tomatoes so I put a can of stewed tomatoes into a blender to puree it, and that worked quite well. I wound up just leaving it on the stove to further simmer with a cup of cheese mixed in toward the end of the recipe. We topped it off with one to two spoonfuls of sour cream as well as eating the chili with some cornbread muffins. You got to try this recipe!

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