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30-Minute Chili Spaghetti

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30-Minute Chili Spaghetti
  • Prep 30 min
  • Total 30 min
  • Servings 5
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Serve zesty chili over hot cooked spaghetti for a mouthwatering 30-minute meal.
Updated Sep 25, 2015

Ingredients

  • 10 ounces uncooked spaghetti
  • 1 tablespoon vegetable oil
  • 1 pound ground turkey breast
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 2 tablespoons chili powder

Steps

  • 1
    Cook and drain spaghetti as directed on package.
  • 2
    While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
  • 3
    Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have ground beef in the freezer? You can use it instead of the turkey, and you won't need the oil.
  • tip 2
    This quick-to-fix chili makes a great weeknight dinner. Try it with a Caesar salad tossed with herb croutons and sliced ripe olives.
  • tip 3
    Sprinkling sliced green onions over the top of this family-favorite chili adds a nice touch of color and flavor.

Nutrition

625 Calories, 15g Total Fat, 37g Protein, 96g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
625
Calories from Fat
135
Total Fat
15g
Saturated Fat
3g
Cholesterol
60mg
Sodium
1020mg
Total Carbohydrate
96g
Dietary Fiber
11g
Protein
37g
% Daily Value*:
Iron
38%
38%
Exchanges:
6 Starch; 1 Vegetable;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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