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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey; Styling: Amy Stone

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

  • 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.

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

Nutrition Facts

461 calories; fat 16g; saturated fat 6.5g; mono fat 6g; poly fat 1g; protein 24g; carbohydrates 56g; fiber 5g; cholesterol 116mg; iron 4mg; sodium 480mg; calcium 155mg; sugars 5g.