Warm spices like cinnamon and paprika round out the chili for a hearty meat sauce with plenty of depth. Serve with sautéed Brussels sprouts or simply steamed haricots verts or broccoli florets.
This Story Originally Appeared On cookinglight.com
Credit: Jennifer Causey; Styling: Amy Stone
Recipe Summary test
461 calories; fat 16g; saturated fat 6.5g; mono fat 6g; poly fat 1g; protein 24g; carbohydrates 56g; fiber 5g; cholesterol 116mg; iron 4mg; sodium 480mg; calcium 155mg; sugars 5g.