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Cincinnati Chili

:  March/April 2012

Your rating: None Average: 3.7 (24 votes)

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.


Cincinnati Chili Recipe

Makes: 4 servings, about 1 1/4 cups pasta & 1 1/4 cups chili each

Active Time:

Total Time:

Nutrition Profile

Heart healthy | High fiber | High potassium | Low cholesterol | Low saturated fat |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving: 548 calories; 14 g fat ( 4 g sat , 7 g mono ); 72 mg cholesterol; 71 g carbohydrates; 0 g added sugars; 38 g protein; 17 g fiber; 696 mg sodium; 1117 mg potassium.

Nutrition Bonus: Zinc (52% daily value), Iron (43% dv), Vitamin A (42% dv), Magnesium (39% dv), Potassium (32% dv), Folate (27% dv), Vitamin C (22% dv)

Carbohydrate Servings: 3 1/2

Exchanges: 4 starch, 2 vegetable, 4 lean meat, 1 fat


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Recipe Categories

Style/Theme
Kid-friendly
Makeover
Budget
Comfort foods
Everyday favorites
Ease of Preparation
Easy
Type of Dish
Main dish, combination meal
Main dish, meat
Pasta
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beans/Legumes
Beef
Ethnic/Regional
American
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
High potassium
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Super Bowl
Publication
March/April 2012
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