Cincinnati-Style Chili

Cincinnati-Style Chili

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From: EatingWell Magazine, January/February 2017

In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Add extra toppings to this chili-topped spaghetti recipe as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 (14 ounce) can diced tomatoes
  • ¼ cup water
  • 8 ounces whole-wheat spaghetti
  • ½ cup shredded cheese, such as Cheddar or pepper Jack

Preparation

  • Prep

  • Ready In

  1. Bring a pot of water to a boil.
  2. Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Meanwhile, cook spaghetti according to package directions.
  4. Serve the spaghetti topped with the chili and cheese.
  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup chili & 1 cup spaghetti each
  • Per serving: 385 calories; 18 g fat(7 g sat); 7 g fiber; 27 g carbohydrates; 31 g protein; 38 mcg folate; 88 mg cholesterol; 5 g sugars; 0 g added sugars; 2,362 IU vitamin A; 40 mg vitamin C; 198 mg calcium; 5 mg iron; 403 mg sodium; 770 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (47% dv), Iron (28% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ vegetable, 3 lean meat, ½ high-fat meat

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