4-Way Cincinnati-Style Chili
Spaghetti and Roasted Broccoli
Ingredients
- ¾ lb lean ground beef
- 1 (14.5-oz) can tomatoes with onion and garlic, undrained
- 1 (8-oz) can tomato sauce
- ½ Tbsp chili powder
- ¾ tsp ground cumin
- ½ Tbsp Worcestershire sauce
- ½ (8-oz) pkg diced yellow onion
- ½ (8-oz) pkg shredded sharp Cheddar cheese
Instructions
- Cook ground beef in a Dutch oven over medium-high heat 8 minutes or until browned.
- Add canned tomatoes, tomato sauce, chili powder, cumin and Worcestershire sauce.
- Bring to a boil; reduce heat and simmer 10 minutes.
- Serve chili over hot cooked spaghetti; top each serving with onion and cheese.
Side Dish Ingredients
- 1 (8-oz) pkg spaghetti
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook spaghetti according to package directions.
- Meanwhile, preheat oven to 400°F.
- Toss broccoli with oil, salt and pepper on a rimmed baking sheet.
- Bake 12 to 15 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
420
|
340
|
760
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 11 | 0.5 | 11.5 |
| Protein (g) | 34 | 12 | 46 |
| Carb (g) | 18 | 61 | 79 |
| Fiber (g) | 4 | 12 | 16 |
| Sodium (mg) | 1290 | 240 | 1530 |
Quick & Healthy Meal Plan
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