Four-layer Chili With Beans

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.