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