Silly Chili

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


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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


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."

Created date

April 2003

Nutritional Information

Calories 245
Caloriesfromfat 35 %
Fat 9.6 g
Protein 17.3 g
Carbohydrate 22.8 g
Fiber 9.6 g
Cholesterol 37 mg
Sodium 384 mg