Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Add extra toppings to this chili-topped spaghetti recipe as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Source: EatingWell Magazine, January/February 2017


Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a pot of water to a boil.

  • Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.

  • Meanwhile, cook spaghetti according to package directions.

  • Serve the spaghetti topped with the chili and cheese.


To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

1 cup chili & 1 cup spaghetti each
385 calories; protein 31.5g; carbohydrates 26.6g; dietary fiber 7.2g; sugars 4.8g; fat 17.7g; saturated fat 7.4g; cholesterol 88.1mg; vitamin a iu 2361.7IU; vitamin c 39.5mg; folate 37.9mcg; calcium 198.1mg; iron 5.2mg; magnesium 66.9mg; potassium 769.8mg; sodium 403.2mg.

1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 1/2 high-fat meat