Southwestern Chili PastaReport Violation
1 package(16-ounce) wagonwheel or ziti pasta
2 teaspoon vegetable oil
1 large onion, chopped
1 medium red pepper, chopped
1 pound lean ground beef (90% fat-free)
2 tablespoon chili powder
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can (14- to 14 1/2-ounce) stewed tomatoes
1 can (15- to 19-ounce) black beans, rinsed and drained
1 cup water
3/4 cup shredded reduced-fat (2%) Cheddar cheese (optional)
Sour cream (optional)
Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and red pepper, and cook 8 to 10 minutes or until tender and lightly browned. Transfer onion mixture to small bowl.
In same skillet, cook ground beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Discard any fat from skillet. Stir chili powder, cocoa, cumin, cinnamon, and 1/2 teaspoon salt into beef in skillet; cook 1 minute.
Return onion mixture to skillet; stir in stewed tomatoes, beans, and water. Heat mixture to boiling over medium-high heat. Reduce heat to medium and cook 5 minutes, breaking up tomatoes with side of spoon.
Drain pasta and return to saucepot. Add chili mixture to pasta in saucepot; stir until combined. Serve pasta with cheddar and sour cream if you like.
Makes 6 (1 Cup Servings)