Source: dLife

Spicy hearty chili with beans, beef, tomatoes, and Monterey Jack cheese.

Servings

0.5 tsp cumin seeds, whole
1 cooking spray
1 lb extra lean ground beef (5% fat)
14.5 oz Tomatoes, stewed, Mexican recipe, canned, undrained and crushed
1.5 cup vegetable juice (for example V8 juice)
1 cup fresh chopped onion
4 oz Chili Peppers, green, diced
2 tbsp chili powder
1.5 tsp crushed garlic
0.5 tsp oregano leaves, dried
0.25 tsp ground cinnamon
30 oz Beans, kidney, red, canned, drained (or black beans, drained)
1 cup Cheese, colby & monterey jack, reduced fat, shredded (or shredded cheddar cheese, optional)
0.5 cup scallions, chopped (optional)

1 Put the cumin seeds in a 4-quart nonstick pot over medium heat. Cook for 30-60 seconds, stirring continuously, until the cumin smells toasted and fragrant. Pour into a dish and set aside.
2 Spray the same pot with nonstick cooking spray and add the ground beef. Place over medium heat and stir until the meat is browned. Drain and discard excess fat.
3 Add the cumin seeds, tomatoes, juice, onion, chilies, chili powder, garlic, oregano, and cinnamon and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4 Add the beans, cover, and simmer for 15 minutes until the onions are soft and the flavors have blended.
5 If desired, top each serving with 2 tablespoons of cheese and 1 tablespoon of scallions. Serve hot.

You can also prepared this recipe with black beans. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.