A new way with chili - try it - I think you will like it!
1 Pillsbury refrigerated unbaked 9 inch pie crust 8 oz extra lean ground turkey or beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 10 oz (one 16 oz can) red kidney beans, rinsed and drained 1 cup (8 oz can) Hunt's Tomato Sauce 2 teaspoons granular Splenda 2 teaspoons JO's Chili Seasoning 3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese*
Preheat oven to 425 degrees. Place pie crust in a 9 inch pie plate sprayed with olive oil flavored cooking spray. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to 11 minutes or until lightly browned. meanwhile in a large skillet sprayed with olive oil flavored cooking spray, brown meat onion and green pepper. Stir in kidney beans, tomato sauce, Splenda, JO's Chili Seasoning and 1/2 cup Cheddar cheese. Mix well to combine. Simmer on LOW until pie crust is browned. Spoon mixture into pie crust. Reduce heat to 350 degrees. Continue baking for 20 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over top. Continue baking for 5 to 10 minutes or until cheese melts. Place pie plate on wire rack and let set for 5 minutes. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 3/4 Pr, 3/4 Ve, 1/2 Br, 1/2 Sl, 17 OC
234 Calories, 10 gm Fa, 12 gm Pr, 24 gm Ca, 528 mg So, 87 mg Cl,3 gm Fi
Diabetic: 1 1/2 Mt, 1 St, 1 Fa, 1/2 Ve
HINT: Substitute any reputable brand for JO's Chili Seasoning
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