Wednesday, February 8, 2012

Pasta and Pinto Bean Chili

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.

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Kirsten said...

Sounds amazing! It's also refreshing to see someone else who loves spicy food as well. Thank you for sharing!

moonsword said...

Looks superdelicious...and vegan-friendly! :)
Arrived via Today's Creative Blog...cheers!