Chili Pasta with Beans

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.8g
  • Carbohydrate: 35.4g
  • Fiber: 4.6g
  • Cholesterol: 21mg
  • Iron: 3.7mg
  • Sodium: 644mg
  • Calcium: 59mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili Pasta with Beans Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy