Chili Dogs

Break out the extra napkins! Our loaded chili dogs are absolutely packed with toppings and totally delicious. You’ll have chili left over, which is great on its own or served over a baked potato.

The CarbLovers Diet Cookbook, Oxmoor House. 2011.

Beef

Lunch

Ingredients

2 teaspoon olive oil		1/4 teaspoon pepper
1 cup small onion, diced		4 low-fat hot dogs, grilled
2 cloves minced garlic		4 hot dog buns
1 (15-ounce) can low-sodium kidney beans, rinsed and drained		1/4 cup diced tomato
1 (8-ounce) can low-sodium tomato sauce		1/4 cup diced red onion
1 teaspoon chili powder		1/4 cup reduced-fat cheddar cheese
1/4 teaspoon salt		1/4 cup diced green chiles

directions

Prep: 15 min Total:

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1
Make chil: Heat oil in a small saucepan over medium-high heat. Add onion and cook, stirring, until soft and translucent, 6-7 minutes. Add garlic, and cook 1 minute. Add beans, tomato sauce, ¼ cup water, chili powder, salt, and pepper. Bring to a boil, then reduce heat and cook, stirring occasionally, until beans absorb some of the liquid and chili has thickened, 12-15 minutes.
2
Place a hot dog on a hot dog bun. Top with ¼ cup chili, and 1 tablespoon each of tomato, onion, cheese, and chiles.

nutritional information

Calories: 340		Fiber: 7 g
Fat: 13 g		Saturated Fat: 4.3 g
Carbohydrates: 38 g		Protein: 17 g
Sodium: 811 mg		Monounsaturated Fat: 0.8 g
Polyunsaturated Fat: 0.2 g		Cholesterol: 35 g
Added Sugars: 9 g

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Chili Dogs

Ingredients

directions

nutritional information