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Yummly User: "I have made this a couple times now and it is a n…" Read More
20Ingredients
47Minutes
170Calories
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Description
When a chili dog craving strikes, but you don't want the carbs in the buns, create this comfort food casserole. All you do is simmer succulent hot dogs in a hearty bean and tomato chili. Then add a final topping of cheddar cheese, and bake the works until golden and bubbling. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
8 SERVINGS
- 15 oz. Ball Park® Bun Size Beef Hot Dogs (package)
- 1/2 onion
- 1 green bell pepper
- 1 jalapeno chili (small)
- 1 garlic clove
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. mild chili powder
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. dried oregano
- 1 tsp. light brown sugar (packed)
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 can diced tomatoes (15 oz. per can)
- 1 can crushed tomatoes (15 oz. per can)
- 1 can black beans (14 oz. per can, drained and rinsed)
- 1 can kidney beans (14 oz. per can, drained and rinsed)
- 1/2 cup frozen corn kernels (optional)
- 1 cup shredded cheddar cheese
- 3 green onions
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Directions
- Preheat the oven to 400°F.
- Cut the hot dogs into 1/2-inch rounds. Finely chop the onion and core and chop the bell pepper. Mince the jalapeño and garlic separately.
- Set a Dutch oven or ovenproof pot over medium-high heat and add the olive oil. Once oil is shimmering, add the onion, bell pepper, and jalapeño. Cook, stirring frequently, until vegetables are translucent, 5-6 minutes. Add the garlic, chili powder, cumin, coriander, oregano, brown sugar, salt, and pepper. Continue cooking for 1 minute.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol15mg5% |
Sodium530mg22% |
Potassium440mg13% |
Protein10g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A15% |
Vitamin C70% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 2 years ago
I have made this a couple times now and it is a new favorite amongst my 4 kids! The first time I used bell peppers, the second time I used zucchini and summer squash. I tend do use my own seasoning and herbal blend and always top it off with cheese.
Yummly User 4 years ago
This turned out delicious! So far I have made it twice and my family enjoyed it! My 5-year-old son and my 3-year-old twin girls, who are quite picky, actually gobbled it down. I did make a few substitutions to the recipe. I did not have a can of crushed tomatoes so I put a can of stewed tomatoes into a blender to puree it, and that worked quite well. I wound up just leaving it on the stove to further simmer with a cup of cheese mixed in toward the end of the recipe. We topped it off with one to two spoonfuls of sour cream as well as eating the chili with some cornbread muffins. You got to try this recipe!