Nutrition per serving may change if servings are adjusted.
1 pound lean ground beef
¾ cup finely chopped white onion
½ cup finely chopped red bell pepper
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 (14 ounce) can diced tomatoes
¼ cup water
8 ounces tortilla chips
2 cups shredded cheese, such as Cheddar or pepper Jack
Preheat oven to 350°F.
Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
384 calories;22 g fat(9 g sat); 4 g fiber; 25 g carbohydrates; 21 g protein; 29 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 1,435 IU vitamin A; 20 mg vitamin C; 267 mg calcium; 3 mg iron; 425 mg sodium; 447 mg potassium
Vitamin C (33% daily value), Vitamin A (29% dv), Calcium (27% dv)