Chili and Noodles is the ultimate pantry dish. With the main ingredients being your favorite can of chili and a box of Pasta, this is a great thing to make when your fresh foods are running low and you’re not quite ready to venture out for another store trip. It is a knockoff of sorts to Cincinnati Chili and it’s something that we ate a lot of when I was a kid.
Obviously, you can make your own homemade chili to serve over noodles, but if things are tight, there are some great canned options to use, including vegan/vegetarian varieties.
When we’re using canned goods, I always like to add something to freshen it up a bit. In this case, I added a small amount of butter to the chili to loosen it up. I also used chopped white onions, lots of freshly grated cheese and topped it with cilantro – which makes all the difference!
Chili and Noodles
- 1 can Chili
- 1 box Spaghetti (small shells are also a great option)
- Chopped White Onion
- Freshly Grated Cheddar Cheese
- Chopped Cilantro