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Spaghetti Chili

This hearty Italian-style recipe proved very popular when I made it for about 90 people who attended our church's "Souper Sunday" one January. I fired up a couple of turkey deep fryers and simmered big batches of it outside! -Edward Reis Phoenix, Arizona
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    45-55 servings


  • 6 large onions, chopped
  • 2/3 cup olive oil
  • 18 garlic cloves, minced
  • 12 cans (16 ounces each) kidney beans, rinsed and drained
  • 4 cans (28 ounces each) Italian crushed tomatoes
  • 3 cartons (32 ounces each) chicken broth
  • 1/4 to 1/3 cup dried oregano
  • 4 tablespoons salt
  • 1 to 2 teaspoons pepper
  • 3 packages (1 pound each) spaghetti, cut into fourths
  • Grated Parmesan cheese, optional


  • In several stockpots, saute onions in oil until tender. Add garlic; cook and 1 minute longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
  • Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired.
Nutrition Facts
1 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 640mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 2g protein.

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