Three-Alarm Spaghetti and Pinto Bean Chili

 

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

1

medium green bell pepper, chopped (1 cup)

3

cups water

1/2

cup Old El Paso® taco sauce

2

teaspoons chili powder

1/4

teaspoon ground cinnamon

2

cans (10 oz each) diced tomatoes with green chiles, undrained

4

oz uncooked spaghetti, broken into thirds (1 1/2 cups)

1

can (15 to 16 oz) pinto beans, drained, rinsed

Sour cream, if desired

Jalapeño chiles, if desired

• 1 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in water, taco sauce, chili powder, cinnamon and tomatoes. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
• 3 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 jalapeño chiles.