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“Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.”
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
1Preheat oven to 350°F.
2Cook 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.
3Top 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.