Vegetarian Chili With Pasta Recipe - Cooking Index
Vegetarian Chili With Pasta Recipe - Cooking Index
| 1 | Garbanzo beans - (15 oz) - rinsed, drained | |
| 1 | Red kidney beans - (15 oz) - rinsed, drained | |
| 2 | Diced tomatoes - (14 1/2 oz ea) | |
| 1 | Tomato sauce - (8 oz) | |
| 1 | Onion - finely chopped (large) | |
| 1/2 cup | 73g / 2.6oz | Chopped green or yellow sweet pepper |
| 2 | Garlic cloves - minced | |
| 2 teaspoons | 10ml | Chili powder - (to 3) |
| 1/2 teaspoon | 2.5ml | Dried oregano - crushed |
| 1/8 teaspoon | 0.6ml | Ground red pepper - (optional) |
| 1 cup | 237ml | Wagon wheel pasta or elbow macaroni |
| Shredded cheddar cheese - (optional) |
In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese.
This recipe yields ?? servings.
Per Serving: Calories 273, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 868mg, Carbohydrate 53g, Fiber 10g, Protein 14g.
Source:
Better Homes and Gardens at http:/www.BHG.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.