Source: dLife

Made with beans, beef, tomatoes, and Monterey Jack cheese.

Servings

0.5 tsp cumin seeds , whole
1 cooking spray
1 lb lean ground beef (10% fat)
14.5 oz Tomatoes, stewed, Mexican recipe, canned , undrained and crushed
1.5 cup vegetable juice (V8)
1.5 cup fresh chopped onion
4 oz canned green chile peppers , chopped
2 tbsp chili powder
1.5 tsp crushed garlic
0.5 tsp ground oregano , dried
0.25 tsp ground cinnamon
15 oz red kidney beans, canned and drained (or black beans, drained)
1 cup Cheese, four cheese, Mexican blend, shredded , shredded (or shredded cheddar cheese)
0.5 cup chopped scallions (optional)

1 Heat 4-quart nonstick pot to medium.
2 Add cumin seeds and cook 30-60 seconds, stirring continuously, until smell toasted and fragrant. Move to separate dish and set aside.
3 Spray pot with nonstick cooking spray and add ground beef.
4 Cook over medium, stirring until meat is browned. Drain and discard excess fat.
5 Add cumin seeds, tomatoes, juice, onion, chilies, chili powder, garlic, oregano, and cinnamon and bring to boil.
6 Reduce heat to low, cover, and simmer 20 minutes.
7 Add beans, cover and simmer for 15 minutes until onions are soft.
8 Ladle chili into bowls and top each serving with 2 tablespoons of cheese and 1 tablespoon of scallions (optional).
9 Serve hot.