This is one of those things I just threw together on an oil-free day when I wanted something extra filling. It worked. It’s kind of an odd combination, but it sure tasted good!
I started by adding one roma tomato and some onion to a medium saucepan with a little water over low-medium heat.
Add a can (or equivalent freshly cooked) rinsed kidney beans.
Stir the beans in and cover. You may continue once the tomatoes cook down,
Season as you wish – I used salt, pepper, garlic, dill, chili powder, cumin, nutritional yeast and Frank’s Red Hot Sauce.
Add half a can of refried beans.
Stir again!!! While the chili is cooking on low, allowing all those delicious spices to permeate the beans, cook up two servings worth of whatever pasta you have on hand. I used angel hair.
Drain the pasta, but not completely. Add the slightly wet pasta back to the pan you boiled it in and season with a little salt and garlic (or whatever else you want) and maybe a pinch of two of nutritional yeast. That little bit of water we left on the pasta makes it so we can mix in the seasonings without the noodles clumping together.
Add noodles to chili.
Mix it up.
Serve. This can easily be made gluten free by using gluten free pasta. Enjoy!