Cincinnati has a unique spin on chili—they serve it over spaghetti. Typically the chili is just made with meat, no beans, but we couldn’t resist adding beans to add fiber and nutrients. Serve with sliced cucumber and red onion with lemon juice and olive oil.
4 servings, about 1 1/4 cups pasta & 1 1/4 cups chili each
Active Time: 20 minutes |
Total Time: 35 minutes
8 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 pound lean (90% or leaner) ground beef
1 medium onion, diced
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1 15-ounce can crushed tomatoes, preferably fire-roasted
1 14-ounce can reduced-sodium beef broth
1 15-ounce can kidney beans, rinsed
1/2 cup chopped fresh cilantro, divided
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, onion, chili powder and cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes. Stir in tomatoes and broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, about 15 minutes.
Stir beans and all but 2 tablespoons cilantro into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve the chili over the pasta. Garnish with the remaining cilantro.
Per serving :
14 g Fat;
4 g Sat;
7 g Mono;
72 mg Cholesterol;
71 g Carbohydrates;
38 g Protein;
17 g Fiber;
696 mg Sodium;
1117 mg Potassium