Four-Layer Chili With Beans

Ingredients

• 15 ounce kidney beans drained canned
• 2 teaspoons chili powder 
• 2  garlic cloves minced
• 1 teaspoon ground cinnamon 
• 0.8 teaspoon ground cumin 
• 0.8 pound ground round 
• 29 ounce no-salt-added stewed tomatoes undrained canned
• 6 tablespoons onion diced
• 0.3 teaspoon pepper 
• 4.5 cups vermicelli hot cooked uncooked 9 ounces pasta
• 0.8 teaspoon salt 
• 1.5 ounces sharp cheddar cheese reduced-fat
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble.
2. Drain well, and return meat to pan.
3. Add chili powder, cinnamon, and cumin; cook 1 minute.
4. Add water and the next 4 ingredients (water through kidney beans), and bring to a boil. Reduce heat, and simmer 20 minutes.
5. Serve chili over pasta; top with diced onion and cheese.