This chili has some serious kick to it and is not for the faint of heart. If you don't like a lot of heat you might want to substitute tomatoes without the chilies or cut out the salsa. For those who enjoy spicy foods - this one is for you!
Pasta & Pinto Bean Chili
1 Tablespoon Vegetable Oil
1 cup chopped White Onion
1 cup chopped Green Bell Pepper
3 cup Water
1/2 cup Salsa
2 teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Cinnamon
2 (10oz each) cans Diced Tomatoes with Green Chilies, undrained
4 oz Rotini noodles
1 (15oz) can Pinto Beans, rinsed and drained
In a large 4-quart pot, heat oil over medium-high heat. Cook onion and bell pepper in oil for 3-5 minutes or until crisp-tender.
Add remaining ingredients except pasta and beans. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 5 minutes, stirring occasionally.
Stir in pasta and beans. Bring to a boil then reduce heat to medium. Cook, uncovered, 8-10 minutes until pasta is tender.