chili pasta

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!

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I started by adding one roma tomato and some onion to a medium saucepan with a little water over low-medium heat.

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Add a can (or equivalent freshly cooked) rinsed kidney beans.

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Stir the beans in and cover. You may continue once the tomatoes cook down,

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like this.

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Season as you wish – I used salt, pepper, garlic, dill, chili powder, cumin, nutritional yeast and Frank’s Red Hot Sauce.

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Stir.

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Add half a can of refried beans.

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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.

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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.

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Add noodles to chili.

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Mix it up.

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Serve. This can easily be made gluten free by using gluten free pasta. Enjoy!

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