You are here

Rotelle With Vegetable Chili

chef.jackson's picture
  Extra virgin olive oil 4 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), chopped
  Coarsely chopped carrot 1⁄4 Cup (4 tbs)
  Coarsely chopped celery 1⁄4 Cup (4 tbs)
  Chili powder 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Ground allspice 1 Pinch
  Ground coriander 1 Pinch
  Chopped seeded jalapeno pepper 1 Teaspoon
  Cubed bell pepper 1 Cup (16 tbs) (Red And/Or Yellow)
  Canned italian tomatoes 2 Cup (32 tbs), chopped
  Cooked pinto beans 8 Ounce, drained
  Rotelle pasta 4 1⁄2 Ounce, cooked and drained
  Light sour cream 1⁄4 Cup (4 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 1 Tablespoon

1. In large saucepan, heat oil; add onion, garlic, carrot and celery. Saute, stirring occasionally, until onion is translucent, 2 minutes.
2. Add chili powder, cumin, oregano, cloves, allspice, coriander and jalapeno pepper; saute, stirring, 2 minutes. Add 1/4 cup water; simmer 5 minutes.
3. Add bell pepper; cook 5 minutes, stirring occasionally. Stir in tomatoes. Simmer, stirring occasionally, 35 minutes.
4. Add beans and heat through. Place pasta in large serving bowl; pour chili on top and toss to coat. Ladle evenly into four shallow bowls; top each serving with 1 tablespoon sour cream; sprinkle evenly with scallions and cilantro.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 341 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 357.8 mg14.9%

Total Carbohydrates 59 g19.7%

Dietary Fiber 12.5 g50.1%

Sugars 2.9 g

Protein 11 g22.7%

Vitamin A 70.4% Vitamin C 79.3%

Calcium 13.3% Iron 25.1%

*Based on a 2000 Calorie diet

Rotelle With Vegetable Chili Recipe