Three-Alarm Spaghetti and Pinto Bean Chili

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Posted by: Tracie

 

 

* Exported from MasterCook *

 

Three-Alarm Spaghetti and Pinto Bean Chili

 

Recipe By :Betty Crocker's Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Beans Chili-No Meat

Spaghetti Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large onion -- chopped

1 medium green bell pepper -- chopped

3 cups water

1/2 cup taco sauce

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 10 oz. cans diced tomatoes and green chiles -- undrained

4 ounces uncooked spaghetti -- broken into thirds

1 16-ounce can pinto beans -- rinsed and drained

Sour cream -- if desired

Thinly sliced jalapeno peppers -- if desired

 

1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell

pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.

2. Stir in remaining ingredients except spaghetti and beans. Heat to boiling;

reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.

3. Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook

uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender.

Garnish each serving with sour cream and sliced jalapeno peppers, if desired.

 

 

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Per serving: 449 Calories (kcal); 6g Total Fat; (10% calories from fat); 25g

Protein; 79g Carbohydrate; 0mg Cholesterol; 425mg Sodium

Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : This chili recipe is based on the well-known Cincinnati chili, which

is traditionally chili served over spaghetti.