Quick Cincinnati Chili

Name: Quick Cincinnati Chili
Ingredients: 12 oz. spaghetti; 2 1/4 tsp. salt; 2 tsp. olive or vegetable oil; 1 medium onion; 1 tbsp. chili powder; 1/4 tsp. ground cinnamon; 1 can pink beans; 1 can diced tomatoes; 1/2 c. beef broth; 1 tbsp. tomato paste; 1/2 tsp. sugar; Toppings: 1/4 cup shredded reduced-fat Cheddar cheese, 2 tablespoons nonfat sour cream, 3 green onions

12 ingredients

8 steps

Ingredients

12 oz. spaghetti
2 1/4 tsp. salt
2 tsp. olive or vegetable oil
1 medium onion
1 tbsp. chili powder
1/4 tsp. ground cinnamon
1 can pink beans
1 can diced tomatoes
1/2 c. beef broth
1 tbsp. tomato paste
1/2 tsp. sugar
Toppings: 1/4 cup shredded reduced-fat Cheddar cheese, 2 tablespoons nonfat sour cream, 3 green onions

Directions

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.
3

Add onion and 3 tablespoons water; cook until onion is tender and golden, about 10 minutes.
4

Add chili powder and cinnamon; cook, stirring, 1 minute.
5

Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and 1/4 teaspoon salt; over high heat, heat to boiling.
6

Reduce heat to low; simmer, uncovered, 5 minutes.
7

To serve, divide spaghetti evenly among 4 warm dinner plates.
8

Spoon chili over spaghetti; serve with toppings.