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Chili Beef Pasta Recipe

Chili Beef Pasta Recipe

Right after I got married, my aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I’ve tinkered with the ingredients and played with the seasonings to make it a healthier dish and one my family truly loves. —Kristen Killian, Depew, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons dried minced onion
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 3 cups tomato juice
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 8 ounces uncooked whole wheat small pasta shell- or spiral-shaped pasta
  • Grape tomatoes and sliced jalapeno pepper, optional


  • 1. In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
  • 2. Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and jalapeno slices. Yield: 6 servings.

Nutritional Facts

1-1/3 cups equals 319 calories, 7 g fat (2 g saturated fat), 47 mg cholesterol, 442 mg sodium, 41 g carbohydrate, 6 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.