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Prep Time: 10 Minutes
Cook/Bake Time: 25 Minutes
Servings: 6


• 1 pound lean ground beef
• 1 medium onion, coarsely chopped
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 cup (about 6 ounces) quarter pitted dried plums
• 1 cup canned red kidney beans, rinsed and drained
• 2 large cloves garlic, finely chopped
• 2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 6 cups hot cooked spaghetti
• Shredded Cheddar cheese (optional)
• Finely chopped onion (optional)


In large skillet, cook and stir beef and onion over medium heat until beef is browned; pour off drippings.

Return meat mixture to skillet.

Add tomatoes, dried plums, beans, garlic, chili powder, salt, cinnamon, cumin and pepper; bring to a boil.

Reduce heat to low.

Cover; simmer 14 to 16 minutes, stirring occasionally.

Serve over spaghetti.

Top with cheese and onion, if desired.

Nutritional Information (per serving)
Calories  501 
Cholesterol  46mg 
% of Calories from Fat  16% 
Fat  9g 
Sodium  1073mg 
Carbohydrates  79g 
Protein  26g 
Fiber  10g 

California Dried Plum Board -


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