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Three-Alarm Spaghetti and Pinto Bean Chili

Dinner ready in 35 minutes! Check out this spaghetti and beans chili – a flavorful meal!

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( 14 Ratings)

14 Ratings

5 Stars 57%

4 Stars 21%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 10 min
Total Time 35 min
Servings 4

Ingredients

1: tablespoon vegetable oil

1: large onion, chopped (1 cup)

1: medium green bell pepper, chopped (1 cup)

3: cups water

1/2: cup taco sauce

2: teaspoons chili powder

1/2: teaspoon salt

1/4: teaspoon ground cinnamon

2: cans (10 ounces each) diced tomatoes and green chilies, undrained

4: ounces uncooked spaghetti, broken into thirds (1 1/2 cups)

1: can (15 to 16 ounces) pinto beans, rinsed and drained

: Sour cream, if desired

: Jalapeño chilies, if desired

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Directions

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 jalapeño chilies.

EXPERT TIPS

Expert Tips

This chili recipe is based on the well-known Cincinnati chili, which is traditionally chili served over spaghetti. To save time and energy, the spaghetti is cooked right along with this spicy chili.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 315
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 1030mg; 1030%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 13g 13% ),
Protein: 14g; 14%

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 1/17/2011 6:39:46 AM REPORT ABUSE Debdu322 said:

Rating:

I made this on Sunday for dinner. I also added a pound of ground beef I had in the refrigerator. It was great! There is only about a small bowl left which I will take to work for lunch. Definitely a keeper.

This reply was: Helpful Inspiring

Posted 12/22/2010 6:33:17 PM REPORT ABUSE Blackbelt1 said:

Rating:

I added I pound of ground beef to it.No leftovers

This reply was: Helpful Inspiring

Posted 12/7/2010 12:41:23 PM REPORT ABUSE Bettebreadbaker said:

Rating:

This was very easy and delicious. I doubled the recipe and used 1 10-oz can of Rotel + 1 28-oz can of petite diced tomatoes, used 4 c. of water, used whole wheat angel hair, and 1 can of red beans (drained) + 1 can of spicy chili beans with sauce. I also used frozen seasoning mix of peppers & onions + ~ 1/4-1/2 c. dried minced onion, (basically, I used what I had on hand, and fortunately it worked) We (hubby, 2 teen-aged boys + me) had it with sour cream and grated colby jack. I didn't say anything about it being meatless, I don't even think they noticed. Although, I'm sure that 1/2-1 lb. cooked ground meat would be a delicious addition.

This reply was: Helpful Inspiring