Three-Alarm Spaghetti and Pinto Bean Chili

Three-Alarm Spaghetti and Pinto Bean Chili

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 315
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 1030mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 13g,
  • Protein 14g;
*Percent Daily Values are based on a 2,000 calorie diet.