This recipe for Chili with Winter Spices, a healthy riff on Cincinnati Chili, demonstrates how spices ordinarily used for sweets can also work well for savory dishes. If your patients are asking you about various supplements that use spices like turmeric it might be a good idea to educate them on the benefits of using real spices as part of their cooking routines.
Spices not only add great flavor to healthy foods like vegetables and lean meat, they can also eliminate the use of extra salt. For more ideas recommend patients look to ethnic cuisines to learn what flavors blend well together in popular dishes.
- 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
- 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.
- 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.
- Serve over hot whole-wheat spaghetti and top with shredded cheddar cheese if desired.