 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
This is a tasty alternative to regular spaghetti. I love that it's very light and can be made lighter by using ground turkey. I also like using red bell pepper along with the green. Also, it's great over any kind of pasta you want. I've used corkscrew and elbows before!!! Ingredients:
1 lb ground beef (or turkey) |
1 medium onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 (29 ounce) can tomato puree |
1 (15 1/2 ounce) can kidney beans, drained |
1 cup water |
2 tablespoons chili powder (or more) |
1 teaspoon cumin |
1 teaspoon oregano |
2 teaspoons salt |
1/4-1/2 teaspoon cayenne pepper |
12 ounces spaghetti (or any pasta) |
Directions:
1. Brown beef with onion, bell peppers and garlic. Drain.
2. Add remaining ingredients (except spaghetti).
3. Cover and simmer for 2 hours, stirring occasionally.
4. Serve over cooked and drained spaghetti.
|
|