Fountain Valley News - Your Hometown Community Newspaper

Made with all the usual good things and then -- great idea -- spooned over spaghetti. While pasta is cooking, prepare chili and toppings.

12 ounces (3/4 of a 16-ounce package, per recipe) spaghetti

2 1/4 teaspoons salt

2 teaspoons olive or vegetable oil

1 medium onion, chopped

1 tablespoon chili powder

1/4 teaspoon ground cinnamon

1 can (15 to 16 ounces) pink beans, rinsed and drained

1 can (14 1/2 ounces) diced tomatoes

1/2 cup beef broth

1 tablespoon tomato paste

1/2 teaspoon sugar

Toppings:

1/4 cup shredded reduced-fat Cheddar cheese

2 tablespoons nonfat sour cream

3 green onions, chop...