Heat oil in a medium saucepan. Add onion, celery, carrots, bell pepper, and garlic. Cook until softened. Stir in tomatoes, black beans, corn, cumin, chili powder, and paprika. Bring mixture to boiling; reduce heat and simmer for 10 minutes, stirring occasionally until thickened. Set aside; keep warm.
Don't settle for fast food! Make our chili dog recipe in just 35 minutes. It includes a freshly grilled hot dog, homemade chili, and sharp Cheddar cheese.
Servings and Ingredients
|2 tsp.||Gustare Vita olive oil|
|¼ c.||Hy-Vee Short Cuts chopped onion|
|¼ c.||Hy-Vee Short Cuts celery, chopped|
|¼ c.||Hy-Vee Short Cuts carrots, chopped|
|⅓ c.||red and/or yellow bell pepper, seeded and chopped|
|1 clove(s)||garlic, minced|
|½||(14.5-oz.) can Hy-Vee diced tomatoes with green chiles|
|½||(15-oz.) can Hy-Vee no-salt-added black beans, rinsed and drained|
|½ c.||Hy-Vee frozen corn|
|1 ½ tsp.||Hy-Vee ground cumin|
|1 ½ tsp.||Hy-Vee chili powder|
|¾ tsp.||Hy-Vee paprika|
|8||(1.6-oz. each) fully cooked uncured turkey franks|
|8||(80-calorie) wheat hot dog buns|
|½ c.||Hy-Vee shredded sharp Cheddar cheese|
|Nutritional yeast, optional|
Things To Grab
- Medium saucepan
- Charcoal or gas grill
Prepare a charcoal or gas grill for direct cooking over medium-high heat.
Using a sharp knife, make a few shallow diagonal slashes on one side of each hot dog. Grill hot dogs for 8 to 10 minutes or until heated through (165 degrees), turning occasionally. During last minute of grilling, toast buns.
Hyvee Culinary Expert TipShallow slashes give hot dogs lots of nooks and crannies to catch all the toppings. Plus, the edges get extra-crispy and delicious.
Place hot dogs in buns and top with chili, Cheddar cheese and, if desired, nutrition yeast.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 760mg
- Total Carbohydrates: 29g
- Protein: 12g