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Chili Stroganoff

Photo: Jennifer Causey; Styling: Amy Stone

Active time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: about 1 1/2 cups)

Warm spices like cinnamon and paprika round out the chili for a hearty meat sauce with plenty of depth. Serve with sautéed Brussels sprouts or simply steamed haricots verts or broccoli florets.

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1 tablespoon olive oil
  • 12 ounces cremini mushrooms, quartered
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 5 garlic cloves, minced
  • 2 cups [SUB_RECIPE_LINK {cooked chili (from Smoky Beef and Poblano Chili)} {149704}]
  • 3/4 cup reduced-fat sour cream
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped green onions

Nutrition Information

  • calories 461
  • fat 16 g
  • satfat 6.5 g
  • monofat 6 g
  • polyfat 1 g
  • protein 24 g
  • carbohydrate 56 g
  • fiber 5 g
  • cholesterol 116 mg
  • iron 4 mg
  • sodium 480 mg
  • calcium 155 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. Heat oil in a large skillet over medium-high heat. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Add thyme, paprika, cinnamon, and garlic; cook 30 seconds, stirring constantly. Add chili; cook 5 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove pan from heat; let stand 5 minutes. Combine sour cream and milk in a bowl; stir into chili mixture. Stir in salt.

  3. Divide pasta evenly among 4 plates; top evenly with chili mixture. Sprinkle with green onions.