Chili Spaghetti

One of the easiest things for me to make is my go to chili recipe.  It’s kind of full proof.  It’s kind of a one pot wonder.  It’s kind of the best thing ever on everything you can think of.  Eat a BIG BOWL of it with your favorite toppings.  Make nachos with it.  Make Frito chili pie with it.  Use it as a topping for your baked potatoes.  Or make CHILI SPAGHETTI!!!

My favorite got to chili is slightly adapted from one of The Pioneer Woman’s recipes.  Its super delicious and need I say its super easy!


2 1/2 lbs ground meat (grass fed beef/organic turkey/combo)

5 cloves of garlic, chopped

1 can tomato sauce*

1 15 oz can of diced tomato with green chiles*

1/2 tsp salt, add to taste

1 1/2 tsp ground oregano

1 1/2 tbsp ground cumin

3 tbsp chili powder

1 can kidney beans, rinsed and drained*

1 can pinto beans, rinsed and drained*

1 lb brown rice and quinoa spaghetti noodles*

olive oil


chopped green onion

2 cups organic jack cheese, grated *

Crushed corn chips*

*bought from Trader Joes


Brown ground meat in dutch oven with olive oil and garlic over medium high heat.  When meat is cooked thoroughly add tomato sauce, diced tomatoes, and spices.  Stir, cover with lid and let simmer on low for about 30 minutes.

Add beans and cover again.  Let simmer for another 15-20 minutes.

In a separate pot boil water for pasta.  Add olive oil and salt to pasta water and cook as directed.  Drain pasta.

To serve, get a good helping of pasta, top with chili, and garnish with green onions, cheese, and crushed corn chips.

Dinner is now served!  Easy enough right??  Perfect for a quick weeknight meal.  While waiting for the chili to simmer you can put in a load of laundry, help your kids with homework, or even take a shower.

As always hope you enjoy and please tag me in your pictures when you make this.  I love love love to see how yours turns out!



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