Tex-Mex pasta with leftover chili

A quick and economical recipe to repurpose leftover chili con carne into a flavorful pasta sauce.

Ingredients

  • 400 g leftover chili con carne
  • 250 g spaghetti
  • 1 cube bouillon cube

Method

  1. Bring a large pot of water to a boil.
  2. Add the bouillon cube and the spaghetti.
  3. Cook the pasta according to the package instructions.
  4. Meanwhile, pour the chili into a saucepan.
  5. Reheat the chili over low heat, stirring regularly.
  6. Drain the cooked pasta.
  7. Divide the pasta among plates or a serving dish.
  8. Top the pasta with the hot chili.

Nutrition

Per serving

Energy
346.4 kcal
Protein
14.96 g
Carbohydrate
58.66 g
Fat
4.3 g
Fibre
5.75 g
Calcium
32.8 mg
Iron
1.6 mg
Magnesium
27.3 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.