1 can spicy vegetable chili (18.8 ounces – you can also use any good brand of vegetarian chili)
1 can Italian stewed tomatoes (14.5 ounces)
1 ½ cups shredded sharp cheddar cheese (divided)
½ cup sour cream
1 ½ teaspoon chili powder
¼ teaspoon garlic powder
Preheat oven to 350F.
Cook pasta according to package directions for al dente; drain and rinse. Place cooked spaghetti in a 13 x 9 casserole dish lightly sprayed with cooking spray.
While pasta is cooking cook the burger and onion in a large skillet until burger is no longer pink inside; drain any excess fat. Stir in the chili powder, tomatoes, 1 cup cheese, sour cream, garlic powder, and salt and pepper to taste; cook until heated through.
Mix the chili mixture into the spaghetti and sprinkle the rest of the cheese over the top. Cover with aluminum foil and bake for 30 minutes or until mixture is hot and bubbly and cheese is melted.