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Open Face Chili Dog
Recipe courtesy Juan Carlos Cruz
2 teaspoons canola
oil
1 small onion, finely diced
2 cloves garlic, crushed
1 red bell pepper, diced
1 tablespoon chili powder
1 (14-ounce) can black beans
2 tomatoes, diced
4 low-fat turkey dogs
2 hot dog buns, separated to make 4 halves
1/2 cup shredded low-fat Cheddar cheese
Preheat broiler.
Heat the canola oil
in a 5 quart nonstick saucepan over medium heat.
Add the onions and
garlic. Saute until soft, then add the bell peppers and chili powder.
Cook until well blended, about 30 seconds.
Add the black beans.
Cook
until warmed through, about 3 minutes.
Add the tomatoes.
Bring to a
simmer and reduce heat.
Cook until the chili thickens, about 15 minutes.
While the chili is
simmering, in a medium saucepan, cover the hot dogs in water.
Over medium
heat, bring to a boil, then reduce heat to a simmer and cook for 4 minutes or
until heated through.
Remove 1 hot dog from
the saucepan and place on 1 bun half.
Top with 1/4 of the chili and
1/4 of the cheese.
Repeat for remaining 3 hot dogs.
Place hot dogs in
the broiler for about 1 minute, or until cheese begins to melt. Serve
hot.
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