Your kids will flip for these healthier Chili-Cheese Dogs! Uncured hot dogs cost a few dollars more than regular ones, but they’re worth it. They are lower in fat and sodium and free of nitrites. Also great for tailgates and football season! Use whole grain buns for added fiber.
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons chili powder
- 1 8-oz. can low sodium tomato sauce
- 1 15-oz. can low sodium red kidney beans, drained and rinsed
- Salt, optional
- 8 uncured turkey or chicken hot dogs (if unable to find turkey or chicken, you can use a nitrate free option)
- 8 whole-wheat hot dog buns, toasted (whole-grain for additional fiber)
- ½ cup shredded low-fat Cheddar
- Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic and chili powder and sauté 30 seconds. Stir in tomato sauce and beans and bring to a simmer. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Season with salt, if desired.
- Bring a large pot of water to boil. Add hot dogs and boil 5 minutes. Drain well, place on buns, top with chili and cheese, and serve immediately.
Per Serving: 328 calories; fat 15g; saturated fat 3g; protein 15g; carbohydrates 34g; fiber 6g; cholesterol 47mg; sodium 1192mg.
Recipe courtesy of myrecipes.com