Jenny Craig Recipe Creation: Cincinnati-Style Chili | No Thanks to Cake
I love the how flavorful cincinnati chili is. Not only is it loaded with spices (as you'll see below), but it is also served over pasta and topped with fresh ingredients. This Jenny Craig version is super waistline friendly, but will make you feel like you are eating something incredibly decadent.
- 1 Jenny Craig Homestyle Vegetable and Beef Chili
- 2 Tbsp. sweet onion, diced
- 2 Tbsp. green bell pepper, diced
- ¼ tsp. chili powder
- ⅛ tsp. cayenne
- ⅛ tsp. chipotle powder
- ⅛ tsp. cinnamon
- ⅛ tsp. garlic powder
- ⅛ tsp. oregano, dried
- ⅛ tsp. paprika
- cooking spray
- salt and pepper
- 1 cup hearts of palm pasta, drained and rinsed
- 1 Tbsp. sweet onion, diced - optional garnish
- ¼ tsp. jalapeno pepper, minced - optional garnish
In a small saucepan coated with cooking spray, cook onion and bell pepper at medium heat for about 4-5 minutes, stirring frequently. Add salt and pepper to season, if desired.
Cook your chili per the packaging instructions. Set aside.
In a small bowl, combine all of the spices.
Add your chili to the saucepan, stirring in all of the spices. Cook for 2 minutes, stirring continuously until flavors combine. Remove from the heat.
Add your hearts of palm pasta to a medium skillet, sprayed with cooking spray. At medium heat, cook the "pasta" until it warms and becomes a little caramelized. Stir often so that it doesn't burn.
Place your "pasta" in a shallow bowl. Top with chili.
Garnish with 1 Tbsp. additional white onion and ¼ tsp. minced jalapeno (optional)
This recipe was created in partnership with Jenny Craig.