Zesty Chili

• 1/2 tsp. whole cumin seed
• 1 lb. lean ground beef
• 14 1/2 oz. can Mexican-style stewed tomatoes (undrained), crushed
• 1 1/2 c. vegetable juice cocktail (V-8)
• 1 c. chopped onion
• 4 oz. can chopped green chilies
• 2 Tbsp. chili powder
• 1 1/2 tsp. crushed garlic
• 1/2 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 2 (15 oz.) cans red kidney beans or black beans, drained
• 1 c. shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese (optional)
• 1/2 c. sliced scallions (optional)

1. Place cumin in a 4-quart
2. nonstick pot and place over medium heat. Cook, stirring frequently for 30 to 60 seconds or until the cumin shells are toasted and fragrant. Pour seeds into small dish and set aside.

cumin, lean ground beef, tomatoes, vegetable juice cocktail, onion, green chilies, chili powder, garlic, oregano, ground cinnamon, red kidney, nonfat, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82018 (may not work)