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.