One-Pot Chilighetti Recipe
One-Pot Chilighetti Recipe photo by Taste of Home
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One-Pot Chilighetti Recipe

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Grab your stockpot for my meal-in-one chili and spaghetti. I’ve got a large family, and this hearty pasta takes care of everybody. —Jennifer Trenhaile, Emerson, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 package (16 ounces) spaghetti, broken into 2-inch pieces
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • Sour cream and shredded cheddar cheese

Nutritional Facts

1-1/2 cups (calculated without sour cream and cheese): 508 calories, 12g fat (4g saturated fat), 53mg cholesterol, 903mg sodium, 70g carbohydrate (9g sugars, 9g fiber), 32g protein.


  1. In a 6-qt. stockpot, cook beef and onion over medium-high heat 8-10 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
  2. Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, 9-11 minutes or until pasta is tender. Stir in beans; heat through. Top servings with sour cream and cheese.
    Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings.
Originally published as One-Pot Chilighetti in Simple & Delicious February/March 2015

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Helen Hayes User ID: 6990052 246503
Reviewed Apr. 3, 2016 Edited Apr. 7, 2016

"I love this. Its the best one I have found to date. With a dash of the sour cream it is nothing but yummmmmmy! Freezes great!"

shereeder User ID: 1853566 243016
Reviewed Feb. 1, 2016

"Very similar to the chili mac I make. I cook my noodles till al dente ahead of time so they don't absorb all the moisture from the tomato juice. Delish!!! Add a dash of pepper flakes to give it more zing."

Scrooge42 User ID: 7683035 242813
Reviewed Jan. 29, 2016

"My wife and I loved this stuff. I'll be making it again. And again. Quick and easy. I used V8 rather than plain tomato juice, but otherwise followed the recipe. I did have to add more juice when I microwaved the leftovers."

Miki1969 User ID: 7146523 242230
Reviewed Jan. 21, 2016

"I agree with dshultz01. Definitely not enough sauce. Too pasty. Probably won't be making again."

dschultz01 User ID: 1076910 230774
Reviewed Aug. 5, 2015

"Easy and quick to make, but there wasn't enough sauce. Tasted ok, but I think I will stick with either chili or spaghetti, not both."

bjsilve0 User ID: 172187 226671
Reviewed May. 21, 2015

"Excellent for an every day meal and easy. Especially like the fact that I can freeze the leftovers."

SunnyKitty User ID: 5399783 222364
Reviewed Mar. 8, 2015

"Yummy! This is a delicious variation on the traditional spaghetti recipe. It is simple to make. I like recipes where the spaghetti cooks right in the sauce. The amount of spice was just right without being too overbearing. The only things I did differently was that I used closer to two pounds of ground beef, and I added the beans in with the juice, water, and seasonings, then allowed the sauce to simmer for 30 minutes so the flavors could meld before adding the dry spaghetti. I made it for dinner tonight along with a loaf of garlic bread and a sprinkling of Parmesan cheese, and it was very satisfying."

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