Servings: 6

2 teaspoons canola oil 2 teaspoons canola oil
1 pound ground lean beef (7% fat or less) 1 pound ground lean beef (7% fat or less)
1 large onion, chopped 1 large onion, chopped
1 garlic clove, minced 1 garlic clove, minced
1 (14½-ounce) can petite diced tomatoes 1 (14½-ounce) can petite diced tomatoes
¼ cup water ¼ cup water
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa 1 tablespoon unsweetened cocoa
1 tablespoon chili powder 1 tablespoon chili powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon ground allspice 1 teaspoon ground allspice
¼ teaspoon cayenne ¼ teaspoon cayenne
4 cups hot cooked whole wheat spaghetti 4 cups hot cooked whole wheat spaghetti
6 tablespoons shredded reduced-fat sharp Cheddar cheese 6 tablespoons shredded reduced-fat sharp Cheddar cheese
6 tablespoons chopped red onion 6 tablespoons chopped red onion

Heat oil in medium Dutch oven over medium-high heat.  Add beef and cook, breaking it up with spoon, until no longer pink, about 5 minutes.  Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
Stir tomatoes, water, vinegar, Worcestershire sauce, cocoa, chili powder, cinnamon, cumin, allspice, and cayenne into beef mixture; bring to boil.  Reduce heat and simmer, partially covered stirring occasionally, 1½ hours.
Divide spaghetti evenly among 6 plates.  Spoon about ⅔ cup chili over each serving of spaghetti.  Sprinkle each serving with 1 tablespoon Cheddar and 1 tablespoon onion.

Each serving - 289 calories, 7 WW points, 8 g fat, 34 g carbs, 4 g sugar, 7 g fiber  Each serving - 289 calories, 7 WW points, 8 g fat, 34 g carbs, 4 g sugar, 7 g fiber