Rotelle With Vegetable Chili

chef.jackson's picture

Sep. 16, 2011

Ingredients

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

Directions

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: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 341Calories from Fat 76

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 357 mg14.88%

Total Carbohydrates 59 g19.7%

Dietary Fiber 12 g48%

Sugars 2 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet