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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Warms the mouth and tummy on a cool day! This chili has big pieces of things in it - it's not the goopy type. With penne, kidney beans, carrots, and whole cooked tomatoes, it makes a good lunch that will take you through the afternoon, but not slow you down. I use organic ingredients whenever I can - the carrots especially taste better when they're oragnic, I find. Ingredients:
1/2 cup penne, dry |
1/4 cup onion, chopped |
1 (28 ounce) can tomatoes, whole cooked |
1 (15 ounce) can kidney beans |
2 medium carrots, julienne |
1 teaspoon olive oil |
salt and pepper |
1 pinch chili powder |
Directions:
1. Boil water in a medium pot. Cook penne in boiling water until done (10-15 minutes).
2. Drain penne and set aside. Wash pot.
3. Chop onion and carrots. Fry onion in oil, in pot, on medium heat. (Be careful not to let the oil smoke.) Add carrots part way through the cooking of the onion, and let them fry together until onion is tender.
4. Add tomatoes (with juice - the entire contents of the can) and kidney beans (drained and rinsed, not the entire contents of the can!).
5. Add spices and cooked penne. Stir. Break the tomatoes into smaller pieces in the pot as they cook. (You may want to remove the harder end bits.).
6. Cook on medium heat five to ten minutes or until heated through, stirring frequently.
7. Serve and enjoy!
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