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Chili Pasta with Beans

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.

Cooking Light JANUARY 2009

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

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.

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
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Chili Pasta with Beans recipe

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