Top-Your-Own-Chili Pasta

Top-Your-Own-Chili Pasta Image by: Top-Your-Own-Chili Pasta Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 4 slices bacon chopped
  • 1 onion chopped
  • 2 minced cloves of garlic
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 can crushed tomatoes
  • 1 can red kidney bean drained and rinsed
  • 1 cup frozen corn kernels
  • 1/4 teaspoon granulated sugar
  • 1 1/2 cup short pasta
  • 2 green onions sliced
  • 1 sweet green pepper diced
  • 1 cup shredded Cheddar cheese

Method

In saucepan, fry bacon over medium-high heat until crisp, about 5 minutes. Set aside on paper towel.

Pour off fat from pan. Fry onion, garlic, chili powder and oregano over medium heat until softened, about 4 minutes. Stir in tomatoes, kidney beans, corn and sugar; bring to boil. Reduce heat and simmer until thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain and return to pot. Add sauce; toss to coat. Serve with separate bowls of bacon, green onions, green pepper and cheese to sprinkle over top as desired.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 662 mg
  • Protein 16 g
  • Calories 334.0
  • Total fat 10 g
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 47 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Top-Your-Own-Chili Pasta

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