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One-Pot Chilighetti

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Grab your stockpot for my meal-in-one chili and spaghetti. I’ve got a large family, and this hearty pasta takes care of everybody. —Jennifer Trenhaile, Emerson, Nebraska
One-Pot Chilighetti Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 package (16 ounces) spaghetti, broken into 2-inch pieces
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • Sour cream and shredded cheddar cheese

Directions

  1. In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain.
  2. Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese.
    Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1-1/2 cups (calculated without sour cream and cheese): 508 calories, 12g fat (4g saturated fat), 53mg cholesterol, 903mg sodium, 70g carbohydrate (9g sugars, 9g fiber), 32g protein.

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