Ingredients

Start to finish: 30 minutes
Servings: 4

12 ounces spaghetti
3 tablespoons olive oil, divided
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
2 cloves garlic, minced
3 tablespoons tomato paste
1 pound lean ground beef
16-ounce can baked beans
1/4 cup red wine or beef stock
Salt and freshly ground black pepper, to taste
1 cup shredded yellow cheddar cheese

Directions

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and return it to the pot. Add 1 tablespoon of olive oil, toss to coat, then cover to keep warm.

Meanwhile, in a large skillet over medium-high, combine the remaining 2 tablespoons olive oil, cumin, cinnamon, garlic and tomato paste. Saute until fragrant, about 1 to 2 minutes.

Add the ground beef and saute until nearly cooked through, about 8 minutes Add the beans and wine (or stock), mix well, then cover and simmer for 5 minutes. Season with salt and pepper.

Divide the spaghetti between 4 pasta serving bowls. Top each with chili, then with shredded cheese.

Nutrition information per serving: 796 calories; 21 g fat (6 g saturated); 73 mg cholesterol; 103 g carbohydrate; 44 g protein; 11 g fiber; 954 mg sodium.