Little tweaks can make your favorite recipe even better (for your heart!)
Using lean ground beef (or turkey!) plus fiber-rich kidney beans helps boost the nutritional profile of this Ohio favorite.
- 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.
Nutrition Facts Per Serving
Serves: 4. Calories: 376. Fat: 6 grams. Saturated fat: 1 gram. Fiber: 17 grams. Carbohydrate: 71 grams. Protein: 17 grams. Sodium: 754 milligrams.
Source: Eating Well