• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Quick Cincinnati Chili

  • Recipe Submitted by on

Category: Chili, Beef

 Ingredients List

  • 12 oz Spaghetti
  • 2 1/4 ts Salt
  • 2 ts Olive or vegetable oil
  • 1 md Onion; chopped
  • 1 tb Chili powder
  • 1/4 ts Ground cinnamon
  • 15 oz Canned pink beans; rinsed
  • -and drained
  • 14 oz Canned diced tomatoes
  • 1/2 c Beef broth
  • 1 tb Tomato paste
  • 1/2 ts Sugar


1/4 c Shredded reduced-fat Cheddar
2 tb Nonfat sour cream
3 Green onions; chopped

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. Add onion and 3 tablespoons water; cook until onion is
tender and golden, about 10 minutes. Add chili powder and cinnamon; cook,
stirring, 1 minute.

3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste,
sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat
to low; simmer, uncovered, 5 minutes.

4. To serve, divide spaghetti evenly among 4 warm dinner plates. Spoon
chili over spaghetti; serve with toppings.

Each serving with toppings: About 490 calories, 21 g protein, 90 g
carbohydrate, 6 g total fat (1 g saturated), 4 mg cholesterol, 885 mg

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