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6 servings, 1-1/3 cups each
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Prepare using Italian sausage and/or cannellini beans.
Omit meat, spaghetti sauce, beans, onions and chili powder. Cook 2 cans (15 oz. each) chili, with or without beans, in large skillet on medium heat until heated through, stirring occasionally. Add water, pasta and 1/4 cup cheese; stir. Cover; cook 10 to 12 min. or until pasta is tender, stirring occasionally. Sprinkle with remaining cheese.
This hearty chili can be a staple on a cold night. It's low in both fat and calories and makes mealtime delicious.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wow! The easiest and most delicious chili recipe ever!!! I made the following additions: seasoned the meat with various spices, added a can of diced tomatoes(seasoned with basil, garlic and oregano), added a can of corn and peppers, used half and onion, cooked the pasta separately and used a 23.5 oz jar of Prego Chunky Garden Tomato, Onion and Garlic. It was so good! I am definately going to keep this as a winter staple!
Very good and quick to make. We added some hot sausage to add a little tang. Great meal.
My family loves this chili! I use shredded chedder cheese and sour cream, it is so good.