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!

2013824 chili pasta
I started by adding one roma tomato and some onion to a medium saucepan with a little water over low-medium heat.

2013824 chili pasta2
Add a can (or equivalent freshly cooked) rinsed kidney beans.

2013824 chili pasta3
Stir the beans in and cover. You may continue once the tomatoes cook down,

2013824 chili pasta4
like this.

2013824 chili pasta5
Season as you wish – I used salt, pepper, garlic, dill, chili powder, cumin, nutritional yeast and Frank’s Red Hot Sauce.

2013824 chili pasta6

2013824 chili pasta7
Add half a can of refried beans.

2013824 chili pasta8
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.

2013824 chili pasta9
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.

2013824 chili pasta10
Add noodles to chili.

2013824 chili pasta11
Mix it up.

2013824 chili pasta12
Serve. This can easily be made gluten free by using gluten free pasta. Enjoy!

Tell Us Your Thoughts!