Wednesday, October 03, 2007

Chili? Turn up the Heat!

Yay for Autumn. If only it was cooler, more colorful, more fall-like. Ahh well, at least I can turn to fall foods for comfort. Easy fall food #1? Chili. Chili is one of those foods that has a million different recipes, and everyone has their favorite. I decided to try a new one tonight. This is a really basic one from Cooking Light (surprise surprise). It was sooo quick and easy, and as soon as Jon came in he commented on how good it smelled. Warm up a couple pieces of naan bread and you have yourself a meal in about 30 minutes. I will always have my favorite, but this is a much quicker chili for nights when I don't want to cook!
Chili (from Cooking Light)


Vegetable cooking spray
1 pound ground round
1 cup chopped onion
4 garlic cloves, minced
1 (15-ounce) can no-salt-added kidney beans, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon dried oregano
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
7 tablespoons nonfat sour cream
Sliced green onions (optional)


Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add meat, onion, and garlic, and cook until the meat is browned, stirring to crumble. Drain well, and return mixture to pan. Add beans and the next 8 ingredients (beans through pepper); stir well. Cover, reduce heat, and simmer for 20 minutes. Serve with sour cream. Garnish with sliced green onions, if desired.