Four-Layer Chili with Beans

By Lv2Cook

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

Details

Servings 1

Preparation

Step 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.

Serving Size: 3/4 cup pasta, 1 cup chili, 1 tablespoon onion, and 1 tablespoon cheese