Four-Layer Chili With Beans |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A pretty healthy dinner. Good, too! Ingredients:
3/4 lb ground round |
2 garlic cloves, minced |
2 teaspoons chili powder |
1 teaspoon cinnamon |
3/4 teaspoon cumin |
2 cups water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained |
15 ounces kidney beans, drained |
4 1/2 cups cooked vermicelli |
6 tablespoons diced onions |
6 tablespoons reduced-fat sharp cheddar cheese |
Directions:
1. Cook meat and garlic in a Dutch oven, over medium-high heat until browned, stirring to crumble. Drain well and return meat to pan. Add chili powder, cinnamon, and cumin; cook 1 minute. Add water through kidney beans, and bring to a boil.
2. Reduce heat and simmer 20 minutes. Serve chili over pasta; top with diced onion and cheese.
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