ChipotleSpiced Chili

ACTIVE TIME: 25 min.

TOTAL TIME: 40 min. SERVES: 8 11⁄2 lbs. ground beef 1 onion, chopped

2 cloves garlic, minced

2 Tbs. chili powder 1⁄4 tsp. ground chipotle chili pepper 1 red pepper, sliced

1 (19 oz.) can chickpeas, rinsed, drained

1 (8 oz.) can tomato sauce 2 large (91⁄ 2") flour

tortillas

1 cup grated sharp

Cheddar cheese

1⁄2 cup crumbled goat

cheese (2 oz.)

1 Tbs. chopped fresh

cilantro Per serving: Cal. 348 Pro. 25g Carb. 23g Fiber 6g Sug. 5g Chol. 71mg Sod. 754mg Total fat: 18g Sat. 8g Trans. 0g Quesadillas make delicious dippers for our smoky chili or swap in tortilla chips

1Heat large pot over medium heat; add beef and onion; cook, stirring often, until no longer pink, 7–8 min. Drain. Add next 3 ingredients and 3⁄4 tsp. salt to same pot. Cook, stirring often, 5 min. Add pepper, chickpeas and sauce. Over mediumhigh heat, bring to a boil. Cover; over medium-low, cook, stirring occasionally, until pepper is tender, about 25 min.

2Meanwhile, coat large nonstick skillet with cooking spray; heat over medium heat. Place 1 tortilla in skillet; top with Cheddar and remaining tortilla. Cook, flipping once, until cheese is melted, 2–3 min. per side. Cut into 8 triangles.

3Top chili with goat cheese and cilantro. Serve with cheese triangles.