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3.3 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: Cinna-Chili
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 402kcal


Serve With

  • 4 cup coleslaw
  • 4 medium pear


  • Cube beef. Chop onion and garlic; seed and chop poblano pepper.
  • Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally.
  • Once beef is almost browned, add onion, poblano, and garlic to the pot. Cook 5 minutes, stirring frequently.  Add oregano, tomato paste, and cumin. Cook, stirring constantly, for 1 minute.  Stir in broth, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium.  Simmer 45 minutes or until beef is tender, stirring occasionally.
  • Remove cinnamon sticks; discard.  Stir in drained and rinsed beans; heat through. Sprinkle each serving with shredded cheese and sliced chives. Serve with coleslaw and pear slices.
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Calories: 402kcal | Carbohydrates: 45g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 835mg | Fiber: 12g | Sugar: 19g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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