ENSPICE Sri Lankan Cinnamon

4 cups chili and 4 cups spaghettiPrep time: 30 minutesTotal time: 30 minutes

Nutrition Per Serving

• Calories399 cal
• Total Fat18.3 g
• Saturated Fat7.4 g
• Cholesterol3 mg
• Sodium405 mg
• Carbohydrate Total28.9 g
• Protein31.7 g
• Phosphorus393 mg
• Potassium799 mg
• Fiber6.9 g
• Calcium202 mg

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Ingredients

• 1 pound lean ground beef
• ¾ cup finely chopped white onion
• ½ cup finely chopped red bell pepper
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 14-ounce can diced tomatoes
• ¼ cup water
• 8 ounces whole-wheat spaghetti
• ½ cup shredded cheese, such as Cheddar or pepper Jack

Description

In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Offer a variety of toppings —sliced scallions, fresh cilantro or jalapeños will add a kick to the dish.

Directions

1. Bring a pot of water to a boil.
2. Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
3. Meanwhile, cook spaghetti according to package directions.
4. Serve the spaghetti topped with the chili and cheese.