CINCINNATI CHILI SPAGHETTI
GARLICKY BEANS AND GREENS OVER TOAST
A mound of pasta piled high with a quick- simmered sauce and grated Cheddar is comfort food at its best in this Ohio classic.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4
12 oz spaghetti 1 medium onion 1 tbsp olive oil 1 lb lean ground beef 2 tsp chili powder 1 tsp ground cinnamon
1 (6 oz) can Nature’s Promise Organic Tomato Paste 1 cup water 1 (15.5 oz) can low- sodium kidney beans, drained and rinsed 3 oz reduced-fat Cheddar cheese
STEP 1 Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. Drain. STEP 2 Meanwhile, chop the onion. In a 12-inch skillet, heat the oil on medium-high and add onion. Cook 3 min., until golden, stirring occasionally. Add the ground beef, chili powder, and cinnamon. Cook 6 min., until browned, stirring and breaking up meat very finely with back of spoon. STEP 3 Stir in the tomato paste and cook 2 min. Add the water and beans. Bring to a boil. Reduce heat slightly and let mixture simmer 10 min. Season with salt and pepper to taste. STEP 4 To serve, divide spaghetti among 4 plates. Ladle beef mixture over spaghetti and grate cheese on top.
Per serving: 846 calories, 38g fat, 14g saturated fat, 101mg cholesterol, 359mg sodium, 85g carbohydrate, 10g fiber, 10g sugar, 40g protein
SIMPLE SWAP: Lower the carbs in this dish by using spaghetti squash instead of spaghetti.
Shredded Cheddar
Sprinkle these fine
shreds over chili for instant meltiness.
Crunchy toast soaks up the garlic-spiked liquid in this stewed vegetarian delight.
PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 4
3 tbsp vegetable oil 2 cloves garlic, finely chopped 2 small bunches (about 8 cups, packed) kale, chopped and washed 1 cup low-sodium vegetable broth
1 (19 oz) can cannellini beans, drained and rinsed 1 tsp crushed red pepper 8 (¾-inch) slices Italian bread
Cannellini beans
With a soft, creamy texture, these are great for simmering
in sauce or broth, or blending into a dip.
STEP 1 In a 12-inch skillet, heat the oil on medium- high. Add the garlic. Cook 1 min., stirring often. STEP 2 Add the kale and cook 2–3 min., until slightly wilted, stirring often. Add the broth, beans, and crushed red pepper. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 8–10 min., until kale is tender and some liquid has evaporated, stirring occasionally. STEP 3 Meanwhile, heat broiler on high. Place the bread on a foil-lined baking sheet. Broil 2–3 min., turning halfway through, until toasted. STEP 4 Divide toasts among 4 shallow bowls. Spoon bean mixture over toasts to serve.
Per serving: 338 calories, 13g fat, 2g saturated fat, 0mg cholesterol, 593mg sodium, 46g carbohydrate, 6g fiber, 3g sugar, 11g protein
96 October 2019 |
www.savoryonline.com
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