It’s hard to be left chilly after a warm, hearty bowl of this Tex-Mex chili with pasta. Delicious, filling and made in one pot, this recipe is sure to become a household staple.
12oz.lean ground chicken
2/3cupfrozen corn kernelsthawed
1jalapeño pepperseeded and diced
1/4tsp.each salt and pepper
1can28 oz. no-salt-added diced tomatoes
1can14 oz. no-salt-added pinto beans
4oz.small shell pasta
1/4cupthinly sliced radishes
1/2avocadopeeled, pitted and thinly sliced
2tbsp.chopped fresh cilantro
Heat oil in large Dutch oven or heavy-bottom pot set over medium heat; cook chicken for 5 to 7 minutes or until browned. Add onion, garlic, carrots, celery, corn, poblano, jalapeño, chili powder, cocoa powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables have softened and spices are fragrant. Add tomato paste; cook for 1 minute.
Stir in tomatoes, beans, coffee and 1 cup water; simmer for 15 minutes. Add pasta; cover and cook for 12 to 15 minutes or until pasta and vegetables are tender.
Garnish chili with radishes, avocado and cilantro. Serve with lime wedges.
Tip: Mix and match toppings: Try crushed tortilla chips, grated Monterey Jack cheese, sliced green onions or sour cream.
A Pasta Fits original recipe.
One-Pot Chicken Chili Pasta
Amount Per Serving
Calories 230Calories from Fat 72
% Daily Value*
Saturated Fat 1.5g9%
* Percent Daily Values are based on a 2000 calorie diet.