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Pasta With Chili
Recipe courtesy North Dakota Wheat Commission

2 cups penne or rotini pasta
8 ounces extra lean ground beef
1 14 1/2-ounce can stewed tomatoes
1 medium green pepper, cut into thin strips
2 tablespoons tomato paste
2 - 3 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 8-ounce can kidney beans, rinsed and drained
1/4 cup water
2 teaspoons cornstarch

Cook pasta according to package directions; drain. Set aside and keep warm. In skillet, brown ground beef over medium heat until beef is no longer pink, breaking up into 1-inch crumbles. Add tomatoes, green pepper, tomato paste, chili powder, salt, garlic powder and cumin; bring to a boil. Reduce heat, cover and simmer for 3 minutes. Stir in kidney beans.

Stir together water and cornstarch; add to tomato mixture. Cook and stir till thickened and bubbly. Cook 2 minutes more, stirring occasionally. Serve tomato mixture over hot pasta.

Makes 4 servings.

Nutritional Information