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Four-Layer Chili With Beans

Yield 6 servings (serving size: 3/4 cup pasta, 1 cup chili, 1 tablespoon onion, and 1 tablespoon cheese)

Ingredients

  • 3/4 pound ground round
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 2 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
  • 1 (15-ounce) can kidney beans, drained
  • 4 1/2 cups hot cooked vermicelli (about 9 ounces uncooked pasta)
  • 6 tablespoons diced onion
  • 6 tablespoons (1 1/2 ounces) reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 352
  • caloriesfromfat 12 %
  • fat 4.8 g
  • satfat 1.8 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 25.8 g
  • carbohydrate 51.6 g
  • fiber 3.9 g
  • cholesterol 37 mg
  • iron 5.3 mg
  • sodium 497 mg
  • calcium 138 mg

How to Make It

  1. Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add chili powder, cinnamon, and cumin; cook 1 minute. Add water and the next 4 ingredients (water through kidney beans), and bring to a boil. Reduce heat, and simmer 20 minutes. Serve chili over pasta; top with diced onion and cheese.