Yield: 4 Servings
|2 teaspoons||Olive or vegetable oil|
|1 medium||Onion; chopped|
|1 tablespoon||Chili powder|
|¼ teaspoon||Ground cinnamon|
|15 ounces||Canned pink beans; rinsed and drained|
|14 ounces||Canned diced tomatoes|
|½ cup||Beef broth|
|1 tablespoon||Tomato paste|
|¼ cup||Shredded reduced-fat Cheddar cheese|
|2 tablespoons||Nonfat sour cream|
|3 \N||Green onions; chopped|
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 ¼ 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@...> on Feb 26, 1998