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 sodium.

spooned over spaghetti, this dish is wonderful with Coleslaw made with Honey-Lime Vinaigrette. While pasta is cooking, prepare chili and toppings. Work Time: 15 minutes; Total Time: 30 minutes. Can weights are approximate.

Buster for McRecipe by Pat Hanneman (kitpath) feb98