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Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 pound 90% lean ground beef
• 2-½ tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1-½ teaspoons salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• 1-½ cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce
• ¼ lb of spaghetti, broken into thirds
• Shredded cheddar cheese (for topping)
• Sour cream (for topping)
• Corn Bread

Preparation:

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the diced onion, green, and red bell peppers. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, brown sugar, tomato paste, garlic powder, salt, pepper, and cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-30 minutes, stirring occasionally to help reduce the liquid and encourage the mixture to thicken up.
6. While the chili is simmering, break the pasta into thirds and cook as directed. Drain and add it to the chili.
7. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Top with sour cream and shredded cheddar cheese and serve with corn bread.

Chili Nutrition Facts
Servings: 8
Amount per serving:
Calories:	295
Total Fat:	9 g
Saturated Fat:	3 g
Monounsaturated Fat:	1 g
Polyunsaturated Fat:	0 g
Trans Fat:	0 g
Cholesterol:	41 mg
Sodium:	478 mg
Potassium:	460 mg
Total Carbohydrate:	32 g
Dietary Fiber:	7 g
Sugars:	12 g
Protein:	20 g
Vitamin A:	10%
Vitamin C:	16%
Calcium:	7%
Iron:	12%