Bring a pot of water to a boil.Advertisement
Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
Meanwhile, cook spaghetti according to package directions.
Serve the spaghetti topped with the chili and cheese.
To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 1/2 high-fat meat