Chili/Spaghetti

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 2 cans Hormel GF chili – Hormel® Chili with Beans (Beef): Regular, Chunky, Hot — Not Vegetarian, Not Turkey
  • 1 pound GF pasta – we use Tinkyada® spaghetti
  • 1 14.5 oz can petite diced tomatoes
  • Toppings – shredded sharp cheddar cheese, diced onions, hot sauce, etc

Directions:

  • Cook pasta al dente or less.*
  • In another pan gently heat the two cans chili mixed with the can of tomatoes.
  • Once the pasta is drained, return it to the pan, add chili/tomato mixture and mix through. Cover and let sit on burner (warm but turned off) for the sauce to soak into the pasta.
  • Serve and add whatever toppings you wish.
  • *Tinkyada® has “Easy and energy saving cooking” directions listed on the front. We bring water to a boil, add pasta and cook gently for 2 minutes. Stir pasta, turn off burner and add lid to cook for 10-12 more minutes then drain.

 

 

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