Spaghetti Chili Recipe
Spaghetti Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
45-55 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
45-55 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 640mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired. Yield: 45-55 servings.
Originally published as Pasta Bean Soup in Taste of Home December/January 2004, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpaghetti Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review