Chili Spaghetti
Level up your comfort food game with this hearty and flavorful Chili Spaghetti recipe, a delicious fusion of two classic favorites. Perfectly al dente spaghetti is smothered in a rich, meaty chili made with ground beef, tender kidney beans, and aromatic spices like chili powder, cumin, and paprika. Simmered to perfection, this dish combines the best of bold chili flavors with the satisfying textures of pasta. Topped with creamy sour cream, melted cheddar cheese, and vibrant green onions, every bite is a symphony of textures and tastes. Ready in just an hour and serving six, this crowd-pleaser is perfect for weeknight dinners, potlucks, or game-day feasts. Bring warmth to your table with this cozy, Southwestern-inspired twist on spaghetti!
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Recipe Information
Ingredients
- 16 oz spaghetti
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup beef broth
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 2 tbsp green onions, sliced (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes. Drain any excess grease.
Stir in the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes, kidney beans, tomato paste, and beef broth to the skillet. Stir to combine.
Season the chili with chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir well.
Reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the chili has thickened and the flavors have melded together, taste and adjust the seasoning as needed.
To serve, divide the cooked spaghetti among serving bowls. Ladle the chili over the top of the spaghetti.
Garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 698 mg | 15% | |
*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.
