Tex-Mex Chili Pie is heart healthy and hearty

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Double the fun: This recipe for Tex Mex Chili Pie is worth repeating, so make a double batch and store the leftover chili in an airtight container for up to six months in the freezer. | Supplied photo

Perfect for wintry nights or while watching sporting events, this hearty chili is accented with crisp corn tortillas, fat-free Cheddar cheese, and dollops of fat-free sour cream. This recipe is worth repeating, so save time now by making a double batch and storing the leftover chili in an airtight container for up to 6 months in the freezer.

Tex-Mex Chili Pie

Serves 4; 1 1/2 cups per serving


1 pound extra-lean ground beef

1 15.5-ounce can no-salt-added black beans, rinsed and drained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 8-ounce can no-salt-added tomato sauce

1/2 cup water

1/2 cup chopped red onion

1/2 medium yellow bell pepper, chopped

1/2 medium green bell pepper, chopped

1 teaspoon chili powder

1 teaspoon salt-free all-purpose seasoning blend


Cooking spray

4 6-inch corn tortillas

1/2 cup shredded fat-free Cheddar cheese

1/4 cup fat-free sour cream

In a large nonstick skillet, cook the beef over medium-high heat for 6 to 8 minutes, or until browned, stirring frequently to turn and break up the beef. Using a slotted spoon, transfer the beef to a 2- to 3-quart slow cooker. Add the remaining chili ingredients to the slow cooker, stirring to combine. Cook on high for 3 to 4 hours or on low for 7 to 9 hours, or until the onions and bell peppers are tender and the flavors have blended.

Meanwhile, preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.

Using a sharp knife, cut each tortilla into 8 triangles. Place in a single layer on the baking sheet. Lightly spray the tops with cooking spray.

Bake for 8 to 10 minutes, or until the chips are golden brown and crisp. Transfer the baking sheet to a cooling rack. Let the chips cool for 15 minutes.

When the chili is ready, place 8 tortilla chips with a pointed end up around the inside of each rimmed soup bowl. Ladle the chili into the bowls. Sprinkle the Cheddar over the chili. Top each serving with a dollop of sour cream.

Nutrition Analysis

(per serving)

Calories: 371

Total fat: 6.5 g

Saturated fat: 2.5 g

Trans fat: 0.0 g

Polyunsaturated fat: 1.0 g

Monounsaturated fat: 2.5 g

Cholesterol: 67 mg

Sodium: 317 mg

Carbohydrates: 40 g

Fiber: 8 g

Sugars: 12 g

Protein: 39 g

Dietary exchanges: 2 starch, 2 vegetable, 4 very lean meat

This recipe is brought to you by the American Heart Association’s Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.

The American Heart Association