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...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.