three alarm spaghetti and pinto bean chili

Discussion in 'Vegetarian Recipes' started by scarlettchasingroses, Jan 26, 2005.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

    Likes Received:
    comes straight from the betty crocker cookbook....if you don't have it, get it, it's a GREAT of the essentials....

    so...anyway, here's the recipe, i actually used two 14.5 oz. cans of tomatoes with chilies instead of the suggested two 10 oz. cans......and i added more chili powder and more spaghetti than was really good and i can't wait to eat the leftovers.....

    1 tablespoon vegetable oil
    1 large onion, chopped
    1 green bell pepper, chopped
    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 (i used some yummy organic fire roasted tomatoes and green chilies)
    4 ounces uncooked spaghetti, broken into thirds
    1 can (15 to 16 ounces) pinto beans, rinsed and drained
    Sour cream, if desired
    Jalapeno peppers, if desired

    Heat oil in 4-quart Dutch over over medium-heat. Cook onion and bell pepper in oil for 3 to five minutes, stirring occasionally, until crisp-tender. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boling; reduce heat to medium-low. Simmer uncovered for about 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 jalapeno peppers.

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