Spicy Chili Pasta

  • 6 ounces dry whole-wheat rotini pasta
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 16 ounces ground beef
  • 2 10 3/4 ounce cans condensed tomato soup
  • 2 15 ounce cans red kidney beans
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons chili powder
  • 1 teaspoon hot chili powder
  • 3/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt


In a large pot of boiling salted water, add pasta and cook according to package directions - drain.

Meanwhile, in a large saucepan, heat oil over medium. Add onion - cook until softened, about 5 minutes. Add beef - cook until completely cooked, breaking up large pieces with a spoon.

Stir in soup, undrained kidney beans, cocoa, chili powders, pepper and salt. Bring to a boil - reduce heat and stir in pasta. Let bubble a couple minutes to thoroughly heat through.

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