The weather is finally warming up more but even so, we still have been experiencing some chilly days. So I thought it would be appropriate to share this recipe for Three-Bean Veggie Chili. A friend of mine told me she makes veggie chili by substituting three Continue reading
Spaghetti is a favorite dish of mine, and so is chili. I never seem to get tired of them. So of course when I came across a recipe for Chilighetti, I had to try it out!
I really liked that the original recipe was made all in one pot. I did make some changes, though–instead of using tomato juice as part of the sauce, I used a combination of tomato sauce and pasta sauce to thicken it up. And I used beef broth instead of water for a more beefy flavor.
I ended up with this nice, saucy spaghetti dish. When serving, be sure to top the Chilighetti with sour cream and cheddar cheese–you’ll have a wonderful comfort-food meal!
CHILIGHETTI by NancyC, adapted from Taste of Home
Makes 8 servings
- 1 1/2 pounds lean ground beef
- 1 large onion, chopped
- 1 (24-ounce) jar chunky pasta sauce
- 1 (15-ounce) can and 1 (8-ounce) can tomato sauce
- 1 1/3 cups beef broth
- 2 Tablespoons Worcestershire sauce
- 4 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground pepper
- 1 (1 lb.) package spaghetti, broken into 2-inch pieces
- 2 (15.5-ounce) cans red kidney beans, rinsed and drained
- Sour cream and shredded cheddar cheese, for garnish
In a large (6-quart) stockpot, cook beef and onion over medium-high heat for 8 to 10 minutes or until beef is no longer pink and onion is tender, breaking beef up into crumbles; drain excess grease.
Stir in pasta sauce, tomato sauce, beef broth, Worcestershire sauce, and seasonings; bring to a boil. Add spaghetti, then reduce heat, cover pot, and simmer for 12 minutes, or until pasta is tender. Stir in beans and heat a few more minutes, until everything is heated through (if the mixture is too thick for your liking, add in a little more beef broth or water).
Serve in bowls or on plates, and top each serving with sour cream and shredded cheddar cheese.
This is definitely a filling meal–especially when you serve it with a salad and some crusty bread or rolls. Are you a fan of chili and spaghetti, too?
Sharing this recipe at Fiesta Friday, Weekend Potluck, Create With Joy, Show and Share, Wow Me Wednesday, Wow Us Wednesdays, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Meal Plan Monday.
If you’re wanting something to eat that will warm you up during this chilly winter season, this Veggie Black Bean Chili is definitely the recipe to make! It’s easy to put together and healthy, too–with black beans, onion, garlic, green bell pepper, crushed tomatoes, green chiles, and corn. And I was happily surprised to find that I could find organic ingredients, even for the canned items, at the regular grocery store I go to. They’re starting to carry more organic items, which is great!
This chili is super thick and chunky with a lightly spicy flavor (if you don’t want any spiciness, leave out the crushed red pepper). The red wine vinegar gives it a little zing–I thought I’d use that instead of salt. I didn’t top my chili with anything, but you could garnish it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some sliced green onions…or all three!
VEGGIE BLACK BEAN CHILI by NancyC
Makes 4 servings
- 2 Tablespoons olive oil
- 1 medium size sweet yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium size green bell pepper, finely chopped
- 2 Tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon crushed red pepper (red pepper flakes)
- 1 Tablespoon red wine vinegar
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- 1/3 cup water
- 1 (7-ounce) can chopped green chiles, drained
- 1 (15-ounce) can whole kernel corn
- Optional: sour cream, cheddar cheese, and/or finely sliced green onion stems, for garnish
In a large pot or Dutch oven, saute onion, garlic, and green bell pepper in oil over medium low heat for 8 to 10 minutes, until tender. Stir in chili powder, cumin, paprika, crushed red pepper, and red wine vinegar, then cook an additional 3 to 4 minutes.
Add black beans, crushed tomatoes, water, green chilies, and corn; stir ingredients together, and bring to a boil over medium-high heat; reduce heat to low and simmer for 30 to 35 minutes. Serve immediately.
Chili is one of my favorite fall and winter dishes. And I love trying new chili recipes! Do you have a favorite chili recipe you like making?
Linked to Inspire Me Monday at Create with Joy.
I was searching for a chicken chili recipe and couldn’t find exactly what I was looking for, so I came up with this recipe. I really love this chili! It tastes great and it’s healthy, too! It’s a little different from your typical chili…with chicken instead of beef, and lots of tasty ingredients like onion, garlic, tomatoes, corn, black beans, and fresh cilantro. I think this recipe could work with ground beef, too, if you prefer that over chicken. This chili is so nice and thick… it’s thick enough to serve over rice if you want. And it’s great when you top this bowl of chili with a heaping helping of fresh cilantro and shredded Monterey Jack cheese or Cheddar cheese…yum!
Here’s the recipe…hope you like it!
BLACK BEAN CHICKEN CHILI by NancyCreative
Makes 4 servings
- 1 Tablespoon olive oil or canola oil
- 1 cup chopped onion
- 2 to 3 cloves garlic, finely chopped
- 1 (1 lb.) package boneless, skinless chicken breast halves, uncooked and cut into chunks (about 1/2″ or a little smaller)
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 (6 oz.) can tomato paste
- 1 cup chicken broth
- 1 teaspoon lime juice, fresh-squeezed or bottled
- 1 (15 oz.) can corn, well-drained
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4.5 oz.) can chopped green chiles
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon red pepper flakes
- dash of salt, if desired
- 2 Tablespoons finely chopped fresh cilantro
- shredded Monterey Jack or Cheddar cheese, for garnish
- finely chopped fresh cilantro, for garnish
In a large saucepan (a 4-quart size works well), heat olive or canola oil over medium-high heat. Cook and stir onion, garlic, and chicken chunks in oil for 5 minutes or until chicken is no longer pink in center (if you’re having trouble cutting the chicken before you cook it, you can cook it first and then cut it into chunks).
Stir in diced tomatoes, tomato paste, chicken broth, and lime juice; stir until mixture is well blended. Add corn, black beans, and green chiles, stirring until blended. Next, add ground cumin, chili powder, red pepper flakes, and a dash of salt if desired, stirring until blended. Then stir in 2 Tablespoons of the chopped fresh cilantro, stirring until it’s well blended in the chili mixture.
Heat chili to boiling, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Serve in bowls and garnish with finely chopped fresh cilantro and shredded Monterey Jack or Cheddar cheese.
You can also serve this chili over rice if you’d like to. It makes a great meal on a chilly day!
There’s nothing like a hot bowl of chili on a cold day! I recently made some, and I used the recipe from the cookbook The Pioneer Woman Cooks, which I had been wanting to try for some time. I really liked it! It’s a nice, thick chili, and the recipe says you can add some water if it gets too thick while it’s cooking; I decided to try using beef broth instead to keep the flavor nice and beefy. I also left out the optional seeded and diced jalapeno, but I may just try adding that in next time! If you’re a chili-lover you will need to try this!
SIMPLE, PERFECT CHILI (slightly adapted from The Pioneer Woman Cooks)
Makes 6 servings
- 2 pounds ground beef
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 1 teaspoon ground oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 to 1 (14.5-oz.) can beef broth (or 1-2 cups water)
- ¼ cup masa (corn flour, found in Mexican food section of supermarkets)
- 1 (15-ounce) can pinto beans, drained
- 1 (15-0unce) can kidney beans, drained
- 1 (10-oz.) can Rotel® diced tomatoes and green chilies, undrained
- shredded cheddar cheese, chopped onion, corn chips, and sour cream for garnish
Place the ground beef in a large pot and add minced garlic. Cook over medium heat until beef browns, and drain fat. Stir in the tomato sauce, spices, salt, and 1/2 can beef broth. Stir everything together well, then cover, and reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork. Add the masa mixture into the chili and stir well. Then add the beans and Rotel® tomatoes. If chili is too thick for your liking, add more beef broth or water. Simmer for an additional 10-15 minutes.
Serve with shredded cheddar cheese, chopped onion, corn chips, and sour cream, if desired.
This is one of my favorite chili recipes now! Do you have a favorite?