Hearty Vegetarian Noodle Chili |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe from a back issue of Homemakers Magazine is hearty, tasty and filling without the meat. I make it with orecchiette but you can use whichever short pasta shape you have on hand. It's delicious topped with sour cream and shredded cheddar cheese. Ingredients:
1 tablespoon vegetable oil |
1 onion, peeled and chopped |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
28 ounces diced tomatoes |
2 garlic cloves, minced |
19 ounces black beans, drained and rinsed |
2 cups orecchiette, cooked |
1 cup corn kernel |
2 tablespoons fresh parsley, chopped |
1 teaspoon lime peel, grated |
Directions:
1. Heat the oil in a deep skillet set over medium heat.
2. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until the onion is softened.
3. Stir in the tomatoes and garlic.
4. Bring to a boil, stirring often to scrape up any cooked on bits.
5. Simmer for 15 minutes.
6. Stir in the beans, pasta and corn.
7. Cook for 5 minutes.
8. Stir in the parsley and lime peel.
9. Taste and adjust seasoning, if necessary.
10. Serve topped with a dollop of sour cream and shredded cheddar.
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