Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N x | Vegetable cooking spray |
| 3½ cup | Chopped onion; divided |
| 1 cup | Chopped green pepper |
| 2 eaches | Cloves garlic; minced |
| 1 pounds | Ground round |
| 2 teaspoons | Ground cinnamon |
| 2 teaspoons | Paprika |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Ground allspice |
| ½ teaspoon | Dried marjoram |
| ¼ teaspoon | Ground nutmeg |
| 1 each | (3-inch) Stick cinnamon |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cans | (14.5-oz.) No-salt-added whole tomatoes; undrained and chopped |
| 4½ cup | Hot cooked spaghetti; cooked without fat or salt |
| ¾ cup | (3 oz.) Healthy Choice Fat Free Cheddar shreds |
| 36 eaches | Oyster crackers |
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