Rotelle With Vegetable Chili

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