Gringo Chili Pie

Gringo Chili Pie


A new way with chili - try it - I think you will like it.

Serves 8

1 Pillsbury refrigerated unbaked 9-inch pie crust
8 ounces extra lean ground turkey of beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
1 cup (one 8-ounce can) Hunt's tomato sauce
2 teaspoons granular Splenda
2 teaspoons JO's Chili Seasoning
3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese*


Preheat oven to 425 degrees. Place pie crush in a 9-inch pie plate sprayed with olive oil-flavored cooking spray. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to 11 minutes or until lightly browned. Meanwhile, in a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion, and green pepper. Stir in kidney beans, tomato sauce, Splenda, JO's Chili Seasoning, and 1/2 cup Chedder cheese. Mix well to combine. Simmer on LOW until pie crust is browned. Spoon mixture into pie crust. Reduce heat to 350 degrees. Continue baking for 20 minutes. Sprinkle remaining 1/4 cup Chedder cheese over top. Continue baking for 5 to 10 minutes or until cheese melts. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.


HINT: Substitute any reputable brand for JO's Chili Seasoning.

Each serving equals:
HE: 1 3/4 Protein, 3/4 Vegetable, 1/2 Bread, 1/2 Slider, 17 Optional Calories
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234 Calories, 10gm Fat, 12gm Protein, 24gm Carbohydrate,
582mg Sodium, 87mg Calcium, 3gm Fiber
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DIABETIC: 1 1/2 Protein, 1 Starch, 1 Fat, 1/2 Vegetable

"Healthy Exchanges Food Newsletter July 2001, pg. 7."

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