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1
Preheat broiler.
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2
Chop hot dogs into small pieces.
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3
Bring a skillet sprayed with nonstick spray to medium heat on the stove.
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4
Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes.
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5
Set aside.
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6
Arrange chips on an oven-safe platter or in a large casserole dish.
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7
Top the chips first with the chili-dog mixture and then with onion.
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8
Top evenly with cheese strips.
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9
Place under the broiler until the cheese begins to melt and bubble, about 2 minutes.
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10
Top or serve with sour cream.
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11
Garnish with scallions.
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12
Eat!
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13
PER SERVING (1/7th of recipe, 1 ounce chips with toppings): 218 calories, 3g fat, 674mg sodium, 36g carbs, 4.25g fiber, 4g sugars, 13g protein
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14
Combine all of the ingredients except the turkey and salt in a large bowl.
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15
Add 2 teaspoons of adobo sauce from the canned chipotle peppers.
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16
Mix to combine and coat all of the beans and veggies with sauce.
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17
Put the turkey in the bottom of the crock pot and break it up into small chunks.
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18
Pour the chili mixture on top and mix.
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19
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
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20
Stir to distribute the turkey.
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21
Add salt, to taste.
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22
Mmmmm!!!
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23
PER SERVING (1/12th of recipe, about 1 cup): 176 calories, 3g fat, 765mg sodium, 23g carbs, 5.5g fiber, 6g sugars, 13g protein