Chili Spaghetti

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chili spaghetti

If you are looking for dinners but is pressed with time, this easy-to-make dinner is perfect for a busy weeknight. Unlike chili, this dish only takes minutes to make and its just as plentiful. I enjoy Mexican dishes but I’m honestly not crazy over beans mainly because they give me digestion problems (no need to fill you in with the graphic details). A lot of Mexican and perhaps Latin American dishes consist of beans. Therefore I usually look for ways to create these dishes to make them more Challah Maidel friendly more or less. I suppose you can throw in some beans to give this dish a more authentic Mexican flavor. I originally wanted to use spaghetti squash in order to reduce the carbohydrate content. A) I couldn’t find any available. B) Cooking a spaghetti squash would entail roasting it for 40 minutes to an hour and as I reiterated before, I was famished and didn’t have the time or the patience. I had to opt for whole wheat spaghetti in the meantime but it’s a low-card idea to consider if I should decide to make this dish again.

For this recipe, you will need:

  1. 12 oz cooked whole wheat spaghetti
  2. 1 lbs of extra lean ground beef or ground turkey
  3. 1 onion chopped
  4. 2 cloves of garlic minced
  5. 1 yellow bell pepper chopped
  6. 1 green bell pepper chopped
  7. 1 chili pepper minced
  8. 1 teaspoon of ground allspice
  9. 1 teaspoon of  tumeric
  10. 1 teaspoon of cumin
  11. 1/2 teaspoon of cayenne pepper
  12. 25 oz. can of crushed tomatoes
  13. 1/3 cup of tomato paste
  14. 1 tablespoon of  freshly chopped cilantro


In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add the peppers and saute for 5 minutes or until soft.  Season with the rest of the spices including some salt at pepper. Add in crushed tomatoes and tomato paste.  Cook for about 25-30 minutes.  Serve over spaghetti and top with chopped cilantro or (vegan) shredded cheese.

Yields 4 servings



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