Chili-ghetti recipe

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Ingredients

1 (8 ounce) package spaghetti
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushroom stems and pieces, drained
⅓ cup water
1 (1.25 ounce) package chili seasoning mix
2 tablespoons grated Parmesan cheese
1 cup shredded sharp Cheddar cheese

Nutrition Info

486.7 calories
carbohydrate: 49.3 g
cholesterol: 72.9 mg
fat: 18.7 g
fiber: 8.3 g
protein: 30.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 1312.4 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes, drain.

  2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Stir spaghetti into the beef mixture, add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

Recipe Yield

6 servings

Recipe Note

This is an easy recipe similar to chili-mac but made with spaghetti. My son loved it and thought it was a neat concept. He even wanted it for breakfast the next day!

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