1 (15-ounce) can no-salt-added kidney beans, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon dried oregano
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
7 tablespoons nonfat sour cream
Sliced green onions (optional)
How to Make It
Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add meat, onion, and garlic, and cook until the meat is browned, stirring to crumble. Drain well, and return mixture to pan. Add beans and the next 8 ingredients (beans through pepper); stir well. Cover, reduce heat, and simmer for 20 minutes. Serve with sour cream. Garnish with sliced green onions, if desired.
This was a delicious, simple recipe. I liked the hint of cinnamin in it. I added half a jalapeno for a bit of a kick and also some corn which added some sweetness. I would add more tomatos next time, though.
I have been using this recipe for a few years and love it. It is the "gold standard" for chili in this house (with a few modifications). I always double it, add the smallest amount given for cinnamon, add a pinch or two of cocoa and a teaspoon of sugar. That really brings out the flavor. We like it spicy, so when it isn't for comany/guests, I add some tabasco or red pepper. Trust me, you can't go wrong with this recipe! I know it by heart and can pick up the items needed in the grocery story without a list.
Great, but I make a few modifications: I only use one can of tomato sauce because two makes it too watery. I prefer it without the cinnamon, and I add 1 1/2 teaspoons of garlic powder and 1 chopped green bell pepper.
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