Cinnamon-Spiked Chili

Jenna Helwig

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Makes 10 servings

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 28-ounce can (or 3½ cups fresh) diced tomatoes and their juices

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 plum tomatoes, chopped

¾ cup ketchup

¼ cup water

1 tablespoon chili powder

1¼ teaspoons salt

1 teaspoon cumin

¼ teaspoon cinnamon

Freshly ground pepper to taste

This warm and toasty chili is a crowd-pleaser, and it freezes like a champ. For an extra pop of color and flavor, garnish with chopped avocado, shredded cheese, or chopped scallion.


1. In a large pot over medium-high heat, brown the ground meat with the onions and garlic. Drain and return the meat to the pot.

2. Add the remaining ingredients. Stir well. Raise heat to high and bring chili to a boil, then reduce heat to a simmer. Cover and cook for an hour, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.

TO FREEZE: Place chili in glass containers. Let cool at room temperature for 30 minutes and freeze for up to 3 months. To defrost: Place chili in refrigerator overnight and reheat on the stovetop.

Per Serving:

Calories: 298

Carbohydrates: 17 g

Fat: 18 g

Protein: 18 g

Fiber: 4 g

Active Time: 15 minutes

Total Time: 1 hour, 15 minutes

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