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.
Preheat oven to 350 degrees 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.
1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1 high-fat meat
This is dangerous. So good that I want to hog it all for myself whenever I make it!