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Four-Way Cincinnati Chili

Yield 10 servings (serving size: 1 cup chili and 1/2 cup pasta)

Ingredients

  • 2 pounds ground round
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1 1/4 cups water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can light red kidney beans, rinsed and drained
  • 1 (6-ounce) can no-salt-added tomato paste
  • 5 cups hot cooked spaghetti
  • 10 tablespoons reduced-fat shredded Cheddar cheese
  • 10 tablespoons chopped red onion
  • 2 1/2 cups oyster crackers

Nutrition Information

  • calories 360
  • fat 6.6 g
  • satfat 2.4 g
  • protein 29.7 g
  • carbohydrate 47.3 g
  • cholesterol 51 mg
  • iron 5.3 mg
  • sodium 892 mg
  • caloriesfromfat 16 %
  • fiber 5.5 g
  • calcium 161 mg

How to Make It

  1. Cook beef, onion, and green bell pepper in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in diced tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.

  2. Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top each with 1 tablespoon each of cheese and onion and 1/4 cup crackers.

Oxmoor House Healthy Eating Collection