Why You’ll Love This Recipe

This recipe is the ultimate comfort food in one pot. It’s simple, hands-off, and minimizes cleanup, while still delivering bold chili flavors with tender pasta and hearty beans. The combination of Worcestershire sauce, chili powder, and cumin creates a rich, savory base, and the optional toppings allow each person to customize their serving. It’s satisfying, versatile, and perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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, for serving
Shredded cheddar cheese, for serving

Directions

In a large pot or Dutch oven, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft. Drain excess fat if needed.
Stir in tomato juice, water, Worcestershire sauce, chili powder, salt, cumin, and pepper. Bring to a simmer.
Add the broken spaghetti pieces and kidney beans. Stir well to combine, making sure the pasta is submerged in the liquid.
Cover and simmer over low heat for 12–15 minutes, stirring occasionally, until the pasta is cooked and the mixture has thickened.
Serve hot, topped with sour cream and shredded cheddar cheese, if desired.

Servings and Timing

Makes about 6–8 servings
Preparation time: 10 minutes
Cooking time: 20–25 minutes
Total time: 30–35 minutes

Variations

Use ground turkey or chicken for a lighter version.
Swap kidney beans with black beans or pinto beans.
Add bell peppers, corn, or jalapeños for extra flavor and texture.
Sprinkle crushed red pepper or hot sauce for a spicy kick.
Serve over rice or quinoa instead of spaghetti for a low-carb twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave with a splash of water to loosen the sauce. For longer storage, freeze in portions in freezer-safe containers for up to 3 months and thaw in the refrigerator before reheating.

FAQs

Can I make this recipe vegetarian?

Yes, omit the ground beef and use additional beans or plant-based ground meat instead.

Can I use a different type of pasta?

Yes, any short pasta like penne or rotini works well.

Can I make this recipe spicier?

Absolutely! Add chili flakes, diced jalapeños, or hot sauce to taste.

Can I prepare this ahead of time?

Yes, you can cook the dish and store it in the fridge. Reheat before serving.

Is this recipe gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I double the recipe?

Yes, just use a larger pot and adjust the cooking time slightly to ensure the pasta cooks evenly.

What toppings work well?

Sour cream, shredded cheese, chopped green onions, avocado, or tortilla chips are all great options.

Conclusion

One-Pot Chilighetti is a delicious, simple, and hearty meal that combines the best of chili and pasta in a single dish. It’s perfect for weeknight dinners, casual family meals, or meal prep for the week. With minimal cleanup, customizable toppings, and rich, comforting flavors, this recipe is sure to become a household favorite.