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Silly Chili

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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."