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Prep 10min
Total35min
Ingredients13
Servings4
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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