OH-Blog Logo
Plate of spaghetti with chili, onions and shredded cheese on top

A Healthy Twist on Cincinnati-style Chili

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


  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 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