Winter Spiced Chili
Prep time
Cook time
Total time
Serves: 8
  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 lbs lean ground beef
  • ½ teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 can (15.5 oz) kidney beans, drained and rinsed
  • 2 tablespoons cider vinegar
  • ½ cup reduced-fat shredded Cheddar cheese, optional
  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Stir in spices and stir to coat onions with spices and cook 30 seconds. Add ½ cup water; stir and cook until water is absorbed.
  2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned about 10 minutes, sprinkle with salt. Add tomato sauce, diced tomatoes, beans and vinegar. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally.
  3. Serve over hot whole-wheat spaghetti and top with shredded cheddar cheese if desired.
To reduce the sodium level, instead of rinsing the beans opt for the reduced sodium or no salt added version. Choose reduced sodium or no salt added versions of tomato sauce and fire roasted tomatoes too if possible.
Nutrition Information
Calories: 320 Fat: 15 g Saturated fat: 5 g Carbohydrates: 19 g Sugar: 4 g Sodium: 790 mg Fiber: 6 g Protein: 28 g Cholesterol: 75 mg
Recipe by Food Fit Fabulous at