Chili Pasta Grande
A hearty, flavorful chili pasta dish combining beans, tomatoes, and spices with creamy sour cream, perfect for a comforting and satisfying meal for the whole family.
Ingredients
Instructions
- Generously spray a large skillet with cooking spray.
- Heat the skillet over medium heat.
- Add chopped onion to the skillet.
- Cook, stirring constantly, for 2 minutes.
- Add undrained stewed tomatoes, kidney beans, chopped jalapeno, chili powder, and cumin to the skillet.
- Bring the mixture to a boil.
- Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Toss the cooked elbow macaroni into the skillet and mix well.
- Serve the chili pasta topped with light sour cream and cilantro.
Tips & Substitutions
For a heartier version, consider adding ground turkey or beef to the skillet after the onions. If you prefer a milder dish, use less jalapeno or omit it entirely. You can also substitute the elbow macaroni with whole grain or gluten-free pasta for a healthier twist. For added flavor, sprinkle in some shredded cheese before serving. This chili pasta pairs beautifully with 7 Layered Mexican Dip.
Serving Suggestions
Serve the chili pasta grande with a dollop of light sour cream on top and a sprinkle of fresh cilantro for added freshness. This dish pairs well with a side of crusty bread or a simple green salad. For a festive touch, consider serving alongside Taco Flower or a refreshing Salsa Salad Dip for a complete meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chili pasta in a skillet over low heat, adding a splash of water or broth to loosen it up if necessary. Alternatively, you can microwave individual portions in a covered dish until heated through, stirring halfway for even warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Pasta Grande contains roughly 450 calories, with 19g protein, 51g carbohydrates, and 23g fat. It is an excellent source of iron (121% of the Daily Value), vitamin C (64% of the Daily Value), and vitamin A (41% of the Daily Value). Note that it is relatively high in sodium, at 987mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! To make this chili pasta vegetarian, simply omit the meat and use vegetable broth instead of water, if needed. The kidney beans and macaroni provide ample protein. You can also add extra vegetables like bell peppers or corn for more flavor and nutrition.
How can I make this dish spicier?
For added heat, you can include more chopped jalapenos or a dash of cayenne pepper. Additionally, try using spicy chili powder or adding a few dashes of hot sauce during cooking to elevate the spice level. Adjust to your heat preference for the perfect kick.
Can I freeze the leftovers?
Yes, you can freeze the leftovers! Allow the chili pasta to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).