Chili Pasta with Beans

recipe
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.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 2.3 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 18.8 g
Carbohydrate 35.4 g
Fiber 4.6 g
Cholesterol 21 mg
Iron 3.7 mg
Sodium 644 mg
Calcium 59 mg

Ingredients

1 tablespoon canola oil
3/4 cup chopped onion
3/4 pound ground sirloin
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups water
3/4 teaspoon salt
6 ounces uncooked ruote (about 2 1/4 cups uncooked wagon wheel–shaped pasta)
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

Preparation

1. 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.

Maureen Callahan,

Cooking Light

January 2009
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