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Recipe Summary

Yield:
10 servings (serving size: 1 cup chili and 1/2 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beef, onion, and green bell pepper in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in diced tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.

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  • Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top each with 1 tablespoon each of cheese and onion and 1/4 cup crackers.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

360 calories; fat 6.6g; saturated fat 2.4g; protein 29.7g; carbohydrates 47.3g; cholesterol 51mg; iron 5.3mg; sodium 892mg; calories from fat 16%; fiber 5.5g; calcium 161mg.
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