Top-Your-Own-Chili Pasta
Servings: 4 to 6
Ingredients:
Top-Your-Own-Chili Pasta
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 334 |
| pro | 16 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 47 g |
| fibre | 10 g |
| chol | 24 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 27% |
| vit A | 21% |
| vit C | 57% |
| folate | 45% |
Suggested Recipes
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano
1 can (28 oz/796 mL) crushed tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 cup (250 mL) frozen corn kernels
1/4 tsp (1 mL) granulated sugar
1-1/2 cups short pasta
2 green onions, sliced
1 sweet green pepper, diced
1 cup (250 mL) shredded cheddar cheese
Preparation:
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.
Additional Information
-
Serve with: Lettuce with Ranch Dressing
Tags:
Main Course; Meat-Pork; Vegetables; Beans and Legumes; Pasta/Noodles; Cheese/Other Dairy; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: April 2004
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