Chili Spaghetti

Adapted from Riviana Foods, Inc.

  • 1 lb ground chicken breast, skinless
  • 1/2 cup onions, chopped
  • 24 ozs low-fat spaghetti sauce
  • 15 ozs canned dark red kidney beans, rinsed and drained
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 16 ozs spaghetti, cooked and drained
Chili Spaghetti
In a large skillet, cook chicken and onions until chicken is no longer pink. Add spaghetti sauce, kidney beans, chili powder, garlic powder, cayenne pepper, and salt. Mix well and bring to a boil. Serve sauce over cooked spaghetti.
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Posted: 10/17/2019
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 4.51
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 253
Calories from Fat 29 (11%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 655mg 27%
Potassium 18mg 6%
Total Carbohydrate34g 11%
Dietary Fiber 6g 24%
Sugars 5g
Protein 20g 24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.