Four-Layer Chili With Beans
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).