Four-Layer Chili With Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 pound ground round |
2 garlic cloves, minced |
2 teaspoons chili powder |
1 teaspoon ground cinnamon |
3/4 teaspoon ground cumin |
2 cups water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained |
1 (15-ounce) can kidney beans, drained |
4 1/2 cups hot cooked vermicelli (about 9 ounces uncooked pasta) |
6 tablespoons diced onion |
6 tablespoons (1 1/2 ounces) 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 and the next 4 ingredients (water through kidney beans), and bring to a boil. Reduce heat, and simmer 20 minutes. Serve chili over pasta; top with diced onion and cheese.
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