I'm always one to look for a silver lining, and yesterday's came in the form of this skinny chili recipe. I found it on Pinterest (of course!). Truthfully, I had never had Cincinnati chili...and didn't even know what it was. So I googled it...turns out Cincinnati chili is characterized by using spices such as cinnamon or chocolate (this one does both) and is typically served over spaghetti (as this one is!).
We all really loved this hearty, filling, yet skinny meal. It was the perfect compliment to the snow falling outside.
Skinny Cincinnati Chili
- 1 pound lean ground beef
- 2 tsp. EVOO
- 1 onion, chopped
- 1 tbsp. minced garlic
- 14.5 oz. kidney beans, drained
- 14. 5 oz. diced tomatoes
- 1 tbsp. red wine vinegar
- 1 1/2 tbsp. Worcestershire sauce
- 1 tbsp. chili powder
- 1/2 tbsp. unsweetened cocoa powder
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 4 cups whole wheat spaghetti (I used Plus because that's what we had)
- 6 tbsp. 2% Cheddar
- onions (optional)
1. In large saucepan or Dutch oven, heat olive oil over medium high heat. Add ground beef, and cook until brown (about 5-7 minutes), being sure to break up into crumbles.
2. Add the onion and garlic and cook until onion is soft, about 3-4 minutes.
3. Add in beans, tomatoes, vinegar, Worcestershire, chili powder, cocoa powder, cinnamon, nutmeg, and peppers. Bring to a boil.
4. Reduce heat to low and let simmer, partially covered, for an hour. Be sure to stir occasionally.
5. Serve over cooked spaghetti and serve with cheese, onions, or both.
According to the Skinnymom website, one serving of 3/4 cup spaghetti and 2/3 cup chili is just 342 calories! Pretty good for a complete meal, huh?!?