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Greek Chili

12 ounces lean ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/2 teaspoon dried mint leaves
1 tablespoon unsweetened cocoa
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Sliced green onions and tops, crumbled feta cheese, sliced Greek olives, as garnish *

1. Sauté ground beef, onion, and garlic in large saucepan until ground beef is browned, about 5 minutes; add spices, herbs and cocoa and cook 1 to 2 minutes longer.
2. Stir in tomatoes, beans, and honey; heat to boiling. Reduce heat and simmer, covered, 15 minutes; uncover and simmer until thickened, about 15 minutes.
3. Spoon chili over macaroni in bowls; garnish with green onions, feta cheese and olives.

Makes 8 servings (about 1 cup chili and 2/3 cup macaroni each).

Nutrient Information Per serving: Calories 343; Fat 8g; % Calories from Fat 22; Potassium 458mg; Carbohydrate 49g; Folate 115mcg; Sodium 661mg; Calcium 115mg; Protein 18g; Dietary Fiber 7g; Cholesterol 29mg

* Not included in nutrient analysis.

Recipe provided courtesy of The Bean Education & Awareness Network.

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