Spaghetti Chili Recipe

Spaghetti Chili Recipe photo by Taste of Home

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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

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Spaghetti Chili Recipe

Prep: 25 min. Cook: 30 min.

Yield: 45-55 Servings

25 30 55

Ingredients

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

Directions

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. Yield: 45-55 servings.

Nutritional Facts 1 serving (1 cup) equals 76 calories, 3 g fat (trace saturated fat), 0 cholesterol, 640 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pasta Bean Soup in Taste of Home December/January 2004, p39