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Print This Spaghetti Squash Chili Recipe

Spaghetti Squash Chili Recipe

As for spiciness, if you want this Chili MILD, omit the jalapeno, only use 3 tablespoons of chili powder and 1/8 teaspoon of the crushed red pepper flakes. If you want it MEDIUM, keep the jalapeno but don’t use the ribs or seeds. If you want it SPICY, use the whole jalapeno including seeds and ribs.

Spaghetti Squazh Chili Bowl

  • 1 Tablespoon olive oil
  • 4 to 5 medium cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 medium stalks celery, chopped
  • 1 small jalapeno, chopped (see above regarding spice level)
  • 1½ pounds ground beef
  • 3½ Tablespoon Mexican chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1½ teaspoons kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 dried bay leaves
  • 16 oz. can black beans
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 1 cup broth (chicken, beef or vegetable)
  • 1 red or green bell pepper, ribs removed and cut into ¼" pieces
  • 1 pound cooked spaghetti squash

Stove Temp: medium
Recipe Cooking Time:
Pan Type: large soup pan

Spaghetti Squash Chili Directions

If you have a food processor, use it to save time. Place peeled garlic cloves and quartered onion in food processor fitted with the chopping blade. Pulse until chopped.

Remove from processor bowl and add roughly chopped celery and jalapeno. Process until chopped.

Clean the bell pepper and cut in half. Remove ribs and seeds, cut into ¼" pieces.

Measure and combine spices in a small bowl (chili powder, cumin, oregano, salt, red pepper flakes and bay leaves).


Heat a large soup pot over medium high heat. Once hot, add oil. Add in chopped garlic, onion, celery and jalapeno. Saute until just tender, stirring occasionally, about 3 to 4 minutes.

Add in ground beef and use a wooden spoon or spatula to break up into pieces. Saute until meat is browned and cooked through (If you are using extremely fatty meat, you may want to drain the meat to remove some of the grease and return it to pot).

Add the spices and stir into meat. Continue cooking for approximately one minute, stirring constantly, until spices are fragrant.

Add crushed tomatoes, tomato sauce, black beans and broth. Raise heat to high and bring to a boil.

Once boiling, add chopped bell pepper and cooked squash. Partially cover and reduce heat to a simmer. Continue cooking, stirring occasionally for 25 to 30 minutes.

Remove bay leaves and discard. Remove from heat and adjust salt if necessary. Serve with your favorite toppings (shredded cheese, sour cream or plain yogurt, red onion, scallions, avocado, cilantro, etc.) and enjoy!

Recipe Serves: about 11

Nutrition Facts for Spaghetti Squash Chili
Serving Size 291 g
Calories 337
Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 55mg 18%
Sodium 712mg 30%
Potassium 1107mg 32%
Total Carbohydrates 39.5g 13%
Dietary Fiber 10.5g 42%
Sugars 7.0g
Protein 31.1g
Vitamin A 39% Vitamin C 41% Calcium 12% Iron 90%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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