Chili Ghetti
Dive into a bowl of comfort with Chili Ghetti, a hearty fusion of classic chili flavors and tender spaghetti! Perfect for busy weeknights or casual gatherings, this easy-to-make recipe combines the richness of seasoned ground beef or turkey, aromatic spices like chili powder and cumin, and wholesome ingredients like kidney beans, diced tomatoes, and bell peppers. The robust chili mixture is served atop a bed of al dente spaghetti, creating a flavorful twist on two much-loved dishes. Finished with optional toppings like shredded cheddar cheese and fresh cilantro, Chili Ghetti is a mouthwatering meal that’s sure to satisfy. Ready in under an hour and perfect for feeding the family, this recipe brings bold flavors and comfort to the table in every bite.
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 12 ounces spaghetti
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 1 tablespoon olive oil
- 0.5 cup shredded cheddar cheese (for serving, optional)
- 2 tablespoons chopped fresh cilantro (for garnish, optional)
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the diced onion and bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Push the vegetables to the side of the pot, and add the ground beef or turkey. Cook until browned and crumbled, about 5-7 minutes. Drain any excess fat if needed.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the meat and veggies in the spices.
Add the canned diced tomatoes (with juice), kidney beans, tomato paste, and water or beef broth. Stir to combine.
Bring the mixture to a simmer. Reduce heat to low, cover, and let it cook gently for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
After the chili mixture has simmered, taste and adjust seasoning if needed.
Serve a bed of spaghetti on each plate, topped generously with the chili mixture.
Optional: Sprinkle shredded cheddar cheese and chopped fresh cilantro on top before serving.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 6.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
