Chiligetti
Yield
6 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 2 | each |
onions
chopped |
|
| 16 | ounces |
tomatoes
undrained, cut up |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| 15 ½ | ounces |
red kidney beans
undrained |
|
| 7 | ounces |
spaghetti
uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 2 | each |
onions
chopped |
|
| 462.4 | ml/g |
tomatoes
undrained, cut up |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 448 | ml/g |
red kidney beans
undrained |
|
| 202.3 | ml/g |
spaghetti
uncooked |
|
Directions
Cook and stir ground beef and onions in large skillet until meat is brown and onions are tender.
Stir in tomatoes, tomato sauce, chili powder, salt, and beans with liquid.
Heat to boiling; reduce heat.
Cook uncovered about 10 minutes or until of desired consistency.
Cook spaghetti as directed on package.
Drain.
Turn spaghetti onto large platter and top with hot chili mixture.
