chili dogs


1  15  ounce can red kidney beans, drained, rinsed and coarsely mashed
1  8  ounce can no-salt-added tomato sauce
2   teaspoons sugar
1   teaspoon chipotle chili powder (such as McCormick) or regular chili powder
1/2  teaspoon ground cumin
1/2  teaspoon dried oregano
8   fat-free hot dogs (such as Ball Park)
8   hot dogs rolls
1/2  cup reduced-fat 4-cheese Mexican-blend shredded cheese
1   small onion, peeled and finely chopped


1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spray and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tablespoon of the cheese and some of the chopped onion.

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