Three-Alarm Spaghetti and Pinto Bean Chili

Looking for a quick recipe for dinner? Then check out this 35-minute spaghetti and beans chili made using canned diced tomatoes and green chilies - serve topped with sour cream and jalapeño chilies.

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Servings 4

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ingredients 13
Prep Time 10 min
Total Time 35 min

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

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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.