Spaghetti & Pinto Bean Chili

Is it spaghetti? Is it soup? Is it chili?  These were the questions that I got as I was making this.  The skepticism filled the room.  Do I use a fork?  Do I use a spoon? 

Yes, to all the above! Just eat it! 

Well, despite the skeptics, they all loved it.  I made a big batch and brought some to my dad too and he enjoyed it as well. 

Despite Kristen from Holy Cannoli calling it Three-Alarm Spaghetti, it really wasn't spicy. It was flavored nicely and had just the right amount of heat.  Certainly you could up the heat by using a hotter taco sauce, we used mild and it was perfect.

Spaghetti & Pinto Bean Chili
Adapted from Holy Cannoli Recipes

2 large onions, chopped
2 red peppers, chopped
4 cups water
1 cup taco sauce
1 1/2 tbsp. chili powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 (15 oz.) cans diced tomatoes
2 (15 oz.) cans tomato sauce
1 (7 oz) can diced green chilies
2 cans of white beans, drained and rinsed
8 oz. spaghetti, broken into thirds (I used gluten free)
Sour cream (optional)

In a large pan, cook onion and peppers in cooking spray for about 3 - 5 minutes.  Stir in remaining ingredients except for spaghetti, beans and sour cream.  Heat to boiling.  Reduce heat to simmer and cook for 5 minutes, stirring occasionally. 

Stir in uncooked spaghetti & beans. Heat to boiling.  Cook uncovered 8 - 10 minutes, stirring occasionally until pasta is tender. Top individual servings with sour cream if desired.

Total calories = 2216 calories
13 heaping cups = 170 calories per big cup

One Year Ago...

Hearty Sloppy Joes

This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie
Made it on Monday at Lark's Country Heart
My Best Recipes at This Chick Cooks
The Mommy Club at Crystal and Co.

Calories calculated from Some numbers are approximate and rounded.

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