Kick off your Super Bowl party with this low fat version of chili cheese nachos.
|1 tbsp||(15 mL) Vegetable oil|
|1||Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1 tbsp||(15 mL) Minced garlic|
|.5||Red pepper, chopped|
|1 tbsp||(15 mL) Paprika|
|4 tsp||(20 mL) Chili powder|
|1 tbsp||(15 mL) Ground cumin|
|1 tsp||(5 mL) Coriander|
|1||(28 oz/796 mL) Can crushed tomatoes|
|1 tsp||(5 mL) Lime juice|
|1||(14 oz/398 mL) Can beans in tomato sauce|
|Salt and pepper|
|Dash hot sauce, optional|
|.5||Large bag nacho chips|
|1 cup||(250 mL) Grated Cheddar cheese|
|Diced red or yellow peppers|
|Sliced jalapenos, optional|
HEAT oil in medium pot over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon, for 8-10 minutes or until browned. Add onions, garlic, jalapenos, red pepper and spices. Cook 1-2 minutes. Stir in tomatoes, lime juice and beans. Season with salt, pepper and hot sauce to taste. Bring to a boil, reduce heat to low and simmer 10-15 minutes.
PREHEAT oven to 375°F (190°C).
SPREAD a layer of nacho chips on a rimmed baking tray.
Top with chili, half the cheese and a second layer of nacho chips. Sprinkle with remaining cheese, peppers and tomatoes.
BAKE in preheated oven for 10-15 minutes or until golden brown and the cheese has melted. Garnish with lettuce and serve with prepared salsa, sour cream and jalapenos.
Refrigerate leftover chili for up to 3 days or freeze for up to 3 months.
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