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Black and White Chili and Wagon Wheels

Kids love this cowboy chili served over wagon wheel pasta (a shape that is not only fun, but easy to eat). Adults love it with any shape pasta at all: serve it at your next casual gathering and watch it disappear!


Ingredients 2 tablespoons vegetable oil

3 garlic cloves, minced

2 cups chopped onion

1 cup chopped green bell pepper

5 teaspoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/4 teaspoon ground chipotle chili

2 (15-ounce) cans soy beans, drained

1 (15-ounce) can black soy beans, drained2 (14.5-ounce) cans diced tomatoes with garlic and onion

1/2 teaspoon salt

12 ounces wagon wheel (or other shaped) pasta

3/4 cup sour cream


Instructions Heat the oil in a large pot over medium-high heat. Add the garlic, onion, and bell pepper; cook, stirring occasionally, until the vegetables start to soften, 5-6 minutes. Stir in the chili powder, oregano, cumin, and chipotle chili and cook 30 seconds until fragrant. Add the soy beans, black soy beans, and diced tomatoes; bring the mixture to a boil, reduce the heat to medium-low and simmer, covered, 40-45 minutes or until slightly thickened, Remove from the heat and stir in the salt.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the wagon wheels and cook according to package directions.

To serve: divide the wagon wheels among 6 bowls then top each with 1/6th of the chili. Garnish each with 2 tablespoons of the sour cream.


Notes Makes 6 servings

620 calories, 32 g protein, 77 g carbohydrates, 12 g fiber, 24 g fat, 6 g saturated fat

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