| 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
A Message from our Provider:
“Jesus: Amazing love”