One-Pot Chilighetti Recipe

By ldelmas

Ingredients

• 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

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 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.

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