Three-Alarm Spaghetti and Pinto Bean Chili

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

By Betty Crocker Kitchens

October 21, 2010

tablespoon vegetable oil

large onion, chopped (1 cup)

medium green bell pepper, chopped (1 cup)

cups water

1/2

cup taco sauce

teaspoons chili powder

1/2

teaspoon salt

1/4

teaspoon ground cinnamon

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

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

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

Sour cream, if desired

Jalapeño chilies, if desired

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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.

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.