May 27, 2009

Chili Pasta in Photos

Posted in Pasta: stovetop tagged , , , at 8:47 pm by jenniec00ks

chilipasta 008So this past Memorial Day weekend I was at home with some big appetites to feed.  This recipe will feed 4-6 people.  The picture on the left was taken after 2-3 helpings were gone.  Most all of my other recipes are really designed for 2 servings (I eat one for dinner and bring the other to work the next day).  While this recipe can be enjoyed piping hot, it also tastes great at room temperature; and can easily be made in proportions to feed an army.

My mom found the original recipe in a Cooking Light magazine, but here’s how I made it.

ChiliPasta 001

Ingredients:

1 lb. ground turkey
1/2 box of wagon wheel pasta
8 oz. can of tomato sauce
14.5 oz can of fire roasted tomatoes (they’re becoming more common these days)
1 cup chopped onion (1 medium white)
1 can of pinto beans (~14 oz?)
2 cups water
4 cloves garlic, finely chopped
2 tsp chili powder*
1 tsp ground cumin*
1 tsp dried oregano*

* Don’t forget – if you don’t keep these spices on hand, try to find bulk bins that seem to be growing more popular at local grocery stores. I get mine from HEB, Sprouts, or Central Market.

For this recipe, you’re going to want to use a saucepan that you have a cover for.  If none of your pans have a cover, you can use a large piece of foil if you must.

ChiliPasta 002Add a teaspoon of oil over medium heat and add the onions, garlic, and ground turkey.  I really like the taste and lack of fat in ground turkey – but if you must use ground beef that’s any less than 96% lean, you probably don’t need the oil to begin.  And you probably should drain the fat after this step.

ChiliPasta 004

Anyway, season this mixture with salt and pepper to taste if you’d like.  Cook until the turkey is fully cooked (see above).  Then add the oregano, chili powder, cumin, fire roasted tomatoes, tomato sauce, and the pinto beans.  Give this a stir for ~1 minute.

ChiliPasta 004Then add the 2 cups of water and 1/2 the box of pasta.  Let this come to a simmer, cover the pan, and turn the heat down to low (enough to keep a simmer though).  Let this bubble for about 18 minutes or until the pasta is soft.

ChiliPasta 006ChiliPasta 007

Dish into bowls and top with your favorite cheese – I had a cheddar and monterey jack blend on hand and it blended well with the flavors.  As a side note, you can double the chili powder portion to 4 teaspoons of chili powder if you like it spicy.

Bon appetit!

Bon appetit!

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3 Comments »

  1. radia said,

    That looks spectacular and simple. Also, big + for the canned ingredients.

  2. mom said,

    It was good. Had the leftovers for lunch the next days and it still tasted real good.

  3. mom said,

    Nice pics..


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