Chili and Spaghetti

Elevate your comfort food game with this hearty and flavorful Chili and Spaghetti recipe—a delicious twist on classic chili that pairs slow-simmered savory goodness with perfectly cooked spaghetti for a meal that's satisfying and unique. Featuring seasoned ground beef, tender kidney beans, and a medley of warming spices like chili powder, cumin, and smoked paprika, this dish is packed with bold flavors and a rich, robust texture. Topped with optional garnishes like shredded cheddar, sour cream, or fresh herbs, it’s a versatile crowd-pleaser for weeknight dinners or casual gatherings. Ready in just an hour and perfect for feeding a family of four, this one-pot wonder delivers comfort, convenience, and a touch of creativity in every bite. Don’t forget to customize your serving with your favorite toppings for a personal touch that makes this meal truly unforgettable!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 3 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup beef or chicken broth
• 12 ounces spaghetti
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup shredded cheddar cheese (optional, for garnish)
• 0.25 cup sour cream (optional, for garnish)
• 2 tablespoons chopped fresh parsley or green onions (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and green bell pepper, and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease if necessary.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the diced tomatoes, kidney beans, tomato paste, and broth to the pot. Stir well to combine.

Step 7

Bring the chili to a simmer, reduce the heat to low, and let it cook uncovered for 30 minutes, stirring occasionally to prevent sticking. Adjust seasoning to taste if needed.

Step 8

While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 9

To serve, place a portion of cooked spaghetti on a plate or in a bowl, and ladle the chili over the top.

Step 10

Garnish with shredded cheddar cheese, sour cream, and chopped parsley or green onions if desired.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(2720.7g)

Amount per serving	% Daily Value*
Calories	3060.7

Total Fat 167.3g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 9.5g
Cholesterol 406.9mg	0%
Sodium 5709.7mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 54.0g	0%
Total Sugars 44.7g
Protein 148.9g	0%

Vitamin D 12IU	0%
Calcium 1027.9mg	0%
Iron 32.1mg	0%
Potassium 5323.6mg	0%

*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.

Source of Calories

Fat: 48.8%

Protein: 19.3%

Carbs: 31.9%