Publisher Photo
Publisher Photo
"I created this recipe when unexpected guests stopped over and I didn't have enough chili for everyone," recalls Cindy Cuykendall of Skaneateles, New York. The surprising supper became a family favorite.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (7 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup water
  • 1 envelope chili seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese. Yield: 5 servings.
Originally published as Chili-ghetti in Quick Cooking November/December 2001, p33

Nutritional Facts

1-1/2 cups: 293 calories, 9g fat (3g saturated fat), 41mg cholesterol, 590mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 21g protein.

  • 1 package (7 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup water
  • 1 envelope chili seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese. Yield: 5 servings.
Originally published as Chili-ghetti in Quick Cooking November/December 2001, p33

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