One-Pot Lower Carb Chili Dog Casserole Recipe | Yummly
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One-Pot Lower Carb Chili Dog Casserole

BALL PARK BRAND(2)
Alison G.: "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 ounces Ball Park® Bun Size Beef Hot Dogs (package)
  • 1/2 onion
  • 1 green bell pepper
  • 1 jalapeno chili (small)
  • 1 garlic clove
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mild chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 teaspoon light brown sugar (packed)
  • 3/4 teaspoon salt
  • 1/4 teaspoon 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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    NutritionView More

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    170Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol15mg5%
    Sodium530mg22%
    Potassium440mg13%
    Protein10g20%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber5g20%
    Sugars2g4%
    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.

    Reviews(2)

    Alison G. 12 days 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.
    Jen 2 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!

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