4-way cincinnati chili

6 servings

Ingredients

QuantityIngredient
xVegetable cooking spray
cupChopped onion; divided
1cupChopped green pepper
2eachesCloves garlic; minced
1poundsGround round
2teaspoonsGround cinnamon
2teaspoonsPaprika
1teaspoonChili powder
1teaspoonGround cumin
½teaspoonGround allspice
½teaspoonDried marjoram
¼teaspoonGround nutmeg
1each(3-inch) Stick cinnamon
¾teaspoonSalt
¼teaspoonPepper
2cans(14.5-oz.) No-salt-added whole tomatoes; undrained and chopped
cupHot cooked spaghetti; cooked without fat or salt
¾cup(3 oz.) Healthy Choice Fat Free Cheddar shreds
36eachesOyster crackers

Directions

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble. Add cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper and tomatoes; simmer, uncovered 20 minutes.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with shredded cheese and remaining 1-½ cups onion. Serve with crackers. Yield: 6 servings (18% calories from fat).

PER SERVING: CALORIES 394; FAT 7.8g; CARB 51.8g; PROTEIN 29.7g; CHOLESTEROL 52mg; SODIUM 517mg. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95