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Ingredients Jump to Instructions ↓

  1. 12 ounce(s) (3/4 of a 16-ounce package, per recipe)

  2. spaghetti

  3. 2 1/4 teaspoon(s) salt

  4. 2 teaspoon(s) olive or vegetable oil

  5. 1 medium onion , chopped

  6. 1 tablespoon(s) chili powder

  7. 1/4 teaspoon(s) ground cinnamon

  8. 1 can(s) (15 to 16 ounces)

  9. pink beans , rinsed and drained

  10. 1 can(s) (14 1/2 ounces)

  11. diced tomatoes

  12. 1/2 cup(s) beef broth

  13. 1 tablespoon(s) tomato paste

  14. 1/2 teaspoon(s) sugar

  15. 1/4 cup shredded reduced-fat Cheddar cheese,

  16. 2 tablespoons nonfat sour cream,

  17. 3 green onions , chopped

Instructions Jump to Ingredients ↑

  1. Prepare spaghetti as label directs, using 2 teaspoons salt in water; drain and keep warm.

  2. Meanwhile, in nonstick 10-inch skillet over medium heat, heat olive or vegetable oil. Add onion and 3 tablespoons water; cook until onion is tender and golden, about 10 minutes. Add chili powder and cinnamon; cook, stirring, 1 minute.

  3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes.

  4. To serve, divide spaghetti evenly among 4 warm dinner plates. Spoon chili over spaghetti; serve with toppings.

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