1 Pillsbury refrigerated unbaked 9-inch pie crust 8 ounces extra lean ground turkey or beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 10 ounces (one 16-ounce can) red kidney beans, rinsed and drained 1 cup (8-ounce can) Hunt's tomato sauce 2 teaspoons granular Splenda 2 teaspoons JO's Chili Seasoning 3/4 cup (3 ounces) 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 5 to 10 minutes or until cheese melts. Place pie plate on a 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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