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.

  • prep time 10 min
  • total time 35 min
  • ingredients 13
  • 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
  • 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.
  • 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.
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