Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.
Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoon pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.
Nutrition information per serving: 396 Calories; 88.2 kcal Calories from fat; 9.8 g Total Fat; 3.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat; 84 mg Cholesterol; 398 mg Sodium; 45 g Total Carbohydrate; 4.4 g Dietary Fiber; 8 g Total Sugars; 37 g Protein; 0 g Added Sugars; 105.1 mg Calcium; 6.5 mg Iron; 812 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 7.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 372 mg Phosphorus; 7.4 mg Zinc; 21.8 mcg Selenium; 96.7 mg Choline;