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Ingredients
| vegetable oil: 1 Tbl |
| onions: 1 (chopped) |
| green bell pepper (chopped): 1 cup |
| water: 3 cups |
| taco sauce: 1/2 cup |
| chili powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| red tomatoes: 20 oz (plus green chilies) |
| pasta (spaghetti): 4 oz (uncooked) |
| pinto beans: 1 lb (rinsed and drained) |
Three-Alarm Spaghetti and Pinto Bean Chili
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- 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.
- Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
- 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.