Since this cooks in one skillet, prep and cleanup are a snap. This dish is easy on the budget, too, since it serves six using less than a pound of meat. Top it off with sliced green onions and a shower of reduced-fat shredded cheddar.
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained
1 (8-ounce) can no-salt-added tomato sauce
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done.
I have been making this recipe for years ever since I saw it in the issue of Cooking Light it was originally published in. It is a great, one-pot, satisfying meal. I add 1/2 cup of diced green pepper and substitute black beans for the pinto. Easy to customize to your individual likes and/or what you have on hand. Today, I didn't have tomato sauce so I subbed jarred marinara. Used can of petite diced tomatoes (no salt added) and a 4 oz. can of mild diced green chilies. I usually use 1 - 1.25 pounds of beef. Recommend.
My favorite thing about this dish is how quickly it comes together in one pan. I will make it again because of this, but I wish it was more flavorful. I added a little cayenne & extra salt, but it still needed more flavor. I didn't have green onions or cheddar for toppings and I'm sure that would've helped too.
I love this recipe. It is fast, easy, uses ingredients I have onhand, and my husband gobbled it up and had to restrain himself from going back for thirds. The second time I made it I threw in some frozen green beans, for the meat, I use whatever I have in the freezer.
I halved the amount of cumin and thought it was full of flavor. This is a great weeknight recipe.
This is a great weeknight meal. I subbed a can of black beans for the meat, so it was a veggie meal. I also used a can of Rotel instead of tomatoes with green chilis, which really spiced things up quite nicely! Served this with cornbread.
I found I was quite full after one serving topped w/a dollop of nonfat Greek yogurt and approx 1/8 cup shredded cheese (disclaimer: we had 1/16 of cornbread made in 8x8 pan as an appetizer). I found the yogurt tamed the strength of the chili, though my son didn't find it too spicy and ate about 1/2-3/4 serving size.
I substituted pasta we had on hand (in this case, whole wheat elbow macaroni) for the wagon wheel pasta. It still tasted delicious. I would definitely make this again. It is a good everyday simple and quick to make dinner.
This dish needs tweaking to be delicious. Add 1 teaspoon of Ancho chili powder, and 2 add'l teas of cumin. Slat and pepper the meat before adding it to he skillet, add some garlic powder to the meat as well. I found this dish to best best when made into a salad. Add lettuce, sliced avacado and crumbled tortlla stips and it is a great lunch!
I think this could be good. I didn't think the recipe was worthy of such great reviews. My husband found it inedible, and settled for a bowl of cereal for dinner. I ate mine, but it wasn't great. The dish had a funny flavor, I don't know why. Won't make this again.