Quick Cincinnati Chili

• 12 oz. spaghetti
• 2 1/4 tsp. salt
• 2 tsp. olive or vegetable oil
• 1 medium onion
• 1 tbsp. chili powder
• 1/4 tsp. ground cinnamon
• 1 can pink beans
• 1 can diced tomatoes
• 1/2 c. beef broth
• 1 tbsp. tomato paste
• 1/2 tsp. sugar
• Toppings: 1/4 cup shredded reduced-fat Cheddar cheese, 2 tablespoons nonfat sour cream, 3 green onions

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.
3. Add onion and 3 tablespoons water; cook until onion is tender and golden, about 10 minutes.
4. Add chili powder and cinnamon; cook, stirring, 1 minute.
5. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and 1/4 teaspoon salt; over high heat, heat to boiling.
6. Reduce heat to low; simmer, uncovered, 5 minutes.
7. To serve, divide spaghetti evenly among 4 warm dinner plates.
8. Spoon chili over spaghetti; serve with toppings.

spaghetti, salt, olive or vegetable oil, onion, chili powder, ground cinnamon, pink beans, tomatoes, beef broth, tomato paste, sugar, cheddar cheese

Taken from www.delish.com/recipefinder/quick-cincinnati-chili-2695 (may not work)