Chilighetti
Spice up your pasta night with "Chilighetti," a hearty fusion of classic spaghetti and bold, chili-inspired flavors. This comforting one-pot wonder features tender spaghetti topped with a robust chili made from ground beef, kidney beans, and a medley of fragrant spices like chili powder, cumin, and paprika. Sautéed onions, bell peppers, and garlic infuse every bite with rich, aromatic depth, while optional cayenne adds a fiery kick for spice lovers. Finished with a sprinkle of shredded cheddar cheese and fresh parsley, this dish is the ultimate crowd-pleaser, perfect for family dinners or game-day gatherings. Ready in under an hour and serving six hearty portions, Chilighetti is a fun, flavorful way to satisfy pasta and chili cravings in one delicious dish.
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Recipe Information
Ingredients
- 16 oz spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 15 oz kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cup shredded cheddar cheese (for garnish)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat and set the beef aside.
In the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Stir in the crushed tomatoes, kidney beans, chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Return the cooked ground beef to the skillet and stir. Simmer the chili mixture over medium-low heat for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
To serve, divide the cooked spaghetti among plates or bowls. Ladle the chili mixture over the spaghetti.
Garnish with shredded cheddar cheese and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 37.2 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1208 mg | 93% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 4870 mg | 104% | |
*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.
