Try this One-Pot Lower Carb Chili Dog Casserole recipe, or contribute your own.

Still searching for what to cook ?

Name: One-Pot Lower Carb Chili Dog Casserole
Prep time: 47 min
Total time: 47 min
Yield: 1
Cuisine: not set
Ingredients: 15 ounces Hot Dogs; 1/2 Onion; 1 Bell pepper; 1 Jalapeno Pepper; 1 Garlic cloves; 1 tablespoon Extra virgin olive oil; 2 tablespoons 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; 15 ounce Diced tomatoes 1 can; 15 ounce Crushed tomatoes 1 can; 14 ounce Black beans; 14 ounce Kidney beans; 1/2 cup Corn kernels Frozen, optional; 1 cup Shredded cheddar cheese; 3 Green onions

Find the most delicious recipes here

INGREDIENTS

15 ounces Hot Dogs
1/2 Onion
1 Bell pepper
1 Jalapeno Pepper
1 Garlic cloves
1 tablespoon Extra virgin olive oil
2 tablespoons 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
15 ounce Diced tomatoes ; 1 can
15 ounce Crushed tomatoes ; 1 can
14 ounce Black beans
14 ounce Kidney beans
1/2 cup Corn kernels ; Frozen, optional
1 cup Shredded cheddar cheese
3 Green onions

Servings

INSTRUCTIONS

1. Preheat the oven to 400°F.

2. Cut hot dogs into 1/2-inch-thick pieces. Finely chop onion and core and chop the bell pepper. Mince jalapeno and garlic separately. (Pro Tip: For milder heat, remove the seeds and membrane from the jalapeño before mincing.)

3. Set a Dutch oven or ovenproof pot over medium-high heat and add olive oil. Once oil is shimmering, add onion, bell pepper, and jalapeño. Cook, stirring frequently, until vegetables are translucent, 5-6 minutes. Add garlic, chili powder, cumin, coriander, oregano, brown sugar, salt, and pepper. Continue cooking 1 minute longer.

4. Add diced and crushed tomatoes to the pot and stir to mix. Reduce heat to medium-low, cover, and simmer chili 15 minutes.

5. Uncover chili and stir in hot dogs, black beans, kidney beans, and corn. Continue simmering until hot dogs are plump, 5-7 minutes longer.

6. Turn off the heat. Evenly sprinkle top of chili with cheese.

7. Bake casserole on middle rack of oven until cheese is fully melted and chili bubbles at the edges, 12-15 minutes.

8. Check that casserole is done. Remove from oven or add time as needed.

9. Let casserole cool 5-10 minutes. Slice green onions, scatter over casserole, and serve.

NOTES

Alert editor

One-Pot Lower Carb Chili Dog Casserole

15 ounces Hot Dogs 
1/2  Onion 
1  Bell pepper 
1  Jalapeno Pepper 
1  Garlic cloves 
1 tablespoon Extra virgin olive oil 
2 tablespoons 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 
15 ounce Diced tomatoes 1 can
15  ounce Crushed tomatoes 1 can
14 ounce Black beans 
14 ounce Kidney beans 
1/2 cup Corn kernels Frozen, optional
1 cup Shredded cheddar cheese 
3  Green onions

1.     Preheat the oven to 400°F.
2.   Cut hot dogs into 1/2-inch-thick pieces. Finely chop onion and core and chop the bell pepper. Mince jalapeno and garlic separately. (Pro Tip: For milder heat, remove the seeds and membrane from the jalapeño before mincing.)
 3.  Set a Dutch oven or ovenproof pot over medium-high heat and add olive oil. Once oil is shimmering, add onion, bell pepper, and jalapeño. Cook, stirring frequently, until vegetables are translucent, 5-6 minutes. Add garlic, chili powder, cumin, coriander, oregano, brown sugar, salt, and pepper. Continue cooking 1 minute longer.
4.  Add diced and crushed tomatoes to the pot and stir to mix. Reduce heat to medium-low, cover, and simmer chili 15 minutes.
5.  Uncover chili and stir in hot dogs, black beans, kidney beans, and corn. Continue simmering until hot dogs are plump, 5-7 minutes longer.
6.  Turn off the heat. Evenly sprinkle top of chili with cheese.
7.  Bake casserole on middle rack of oven until cheese is fully melted and chili bubbles at the edges, 12-15 minutes.
8.  Check that casserole is done. Remove from oven or add time as needed.
9.  Let casserole cool 5-10 minutes. Slice green onions, scatter over casserole, and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2535g)
Recipe Makes: 1 Servings

Calories: 3242
Calories from Fat: 1702 (52%)

Amt Per Serving		% DV

	Total Fat 189.1g	252 %
	Saturated Fat 83.7g	418 %
	Monounsaturated Fat 83g
	Polyunsanturated Fat 11.8g
Cholesterol 376.7mg		116 %
Sodium 7053mg		243 %
Potassium 6204.4mg		163 %
Total Carbohydrate 252g		74 %
	Dietary Fiber 78.7g	315 %
	Sugars, other 173.3g
Protein 154.8g		221 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3242

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe