Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
3
cups water
1/2
cup taco sauce
2
teaspoons chili powder
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
2
cans (10 ounces each) diced tomatoes and green chilies, undrained
4
ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1
can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired
Preparation
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
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 chilies.
