Chili Pasta
This is the ultimate pairing of two favorite foods – pasta and chili! The savory chili boasts plump black beans, tomatoes, green chilies, onion, and warming spices. Then, tender pasta is folded in and the whole thing is draped with Mexican cheese! A fun meal for the whole family!
This dish is so hearty and wonderful! The chili is rich and satisfying, and features seasoned beans, sweet Rotel tomatoes (which can be spicy depending on what variety you use) and a rich sauce. The pasta simply elevates the chili, adding body and texture to every amazing bite.
You can make this chili pasta as spicy as you want. And there are many ways to adjust the heat level. First, you can choose hot Rotel tomatoes, or a variety with hot peppers. Then, you can use hot chili powder instead of regular. I like to make this dish mildly spicy, and then serve hot sauce on the side for folks who like it wickedly hot!
I used seasoned black beans for depth of flavor. I love seasoned black beans because they’re a one-stop-shop for great flavor. The same is true of chili beans, and you can use those too. If you’re using regular canned beans, rinse and drain them to remove excess salt before adding them to the chili.
What kind of tomatoes should you use? I used original Rotel tomatoes with diced tomatoes and green chilies, which are mildly spicy. You can also choose mild, or hot, or those with hot peppers.
You can make this dish with ground chicken and ground turkey too! There’s no need to change anything else; simply swap in your favorite poultry.
Chili Pasta
Ingredients
- 1 1/2 cups small-shaped pasta, such as ditalini or elbows
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- Salt and freshly ground black pepper
- 15- ounce can seasoned black beans, undrained, or unseasoned beans of choice, rinsed and drained
- 15- ounce can tomato sauce
- 10- ounce can Rotel tomatoes of choice, original, mild, hot, with habaneros, etc
- 1 cup shredded Mexican cheese blend
- Chopped green onions for serving, optional
Instructions
- ook the pasta according to the package directions. Drain and set aside.
- Meanwhile, brown the beef in a large, high-sided skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
- Add the onion and garlic to the skillet and cook for 3 minutes, until soft. Add the chili powder, cumin, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the beans, tomato sauce, and tomatoes and bring to a simmer. Simmer for 5 minutes (or until your pasta finishes cooking). Fold in the pasta.
- Top the beef and pasta with the cheese and remove the pan from the heat. If desired, plan the pan under the broiler to melt the cheese.
- Top with green onions, if using, and serve.