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 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can chickpeas, or 1 1/2 cups cooked dry-packaged chickpeas,
rinsed, drained (see note)
1 (15-ounce) can dark-red kidney beans, or 1 1/2 cups cooked dry-packaged
dark-red kidney beans, rinsed, drained (see note)
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Optional garnish: Sliced green onions and tops, crumbled feta cheese,
sliced
Greek olives, as desired

Saute 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. Stir in tomatoes, beans and honey; heat to boiling. Reduce
heat and simmer, covered, 15 minutes; uncover and simmer until thickened,
about 15 minutes. Spoon chili over macaroni in bowls; garnish with green
onions, feta cheese and olives, as desired. Note: Any canned or
dry-packaged bean variety may be substituted for those listed here.

8 servings (about 1 cup chili and 2/3 cup macaroni each) Nutrition
information per serving (garnishes not included): 343 calories, 8 grams
fat, 49 grams carbohydrates, 661 milligrams sodium, 18 grams protein, 7
grams dietary fiber, 29 milligrams cholesterol

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