| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Chili, Beef, Mcrecipe | 4 | Servings | |
INGREDIENTS
| 12 | oz | Spaghetti |
| 2 1/4 | ts | Salt |
| 2 | ts | Olive or vegetable oil |
| 1 | md | Onion; chopped |
| 1 | tb | Chili powder |
| 1/4 | ts | Ground cinnamon |
| 15 | oz | Canned pink beans; rinsed and drained |
| 14 | oz | Canned diced tomatoes |
| 1/2 | c | Beef broth |
| 1 | tb | Tomato paste |
| 1/2 | ts | Sugar |
| 1/4 | c | Shredded reduced-fat Cheddar cheese |
| 2 | tb | Nonfat sour cream |
| 3 | Green onions; chopped |
INSTRUCTIONS
TOPPINGS 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. Each serving with toppings: About 490 calories, 21 g protein, 90 g carbohydrate, 6 g total fat (1 g saturated), 4 mg cholesterol, 885 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Made with all the usual good things and then -- great idea -- spooned over spaghetti, this dish is wonderful with Coleslaw made with Honey-Lime Vinaigrette. While pasta is cooking, prepare chili and toppings. Work Time: 15 minutes; Total Time: 30 minutes. Can weights are approximate. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998
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