Chili Pasta with Beans

I'm actually already craving this dish again and it's only been a few days since I made it! This is what I like to call "real food." It's light and healthy, but doesn't have any weird substitutes, mix-ins, or fake ingredients to make you think that you're feasting on a Salisbury steak, when really it's just gelatin (not that there is anything wrong with that!). I like to think of this as a grownup version of chili-mac, and it's just about as simple to make to, calling for simple pantry ingredients. It's also the first time that I have ever cooked pasta right in with the rest of the food, so the flavor is completely absorbed in the wagon wheels. It's so warm, comforting and delicious, and takes about five minutes to throw together, you're going to love this recipe!

Chili Pasta with Beans

Found in Cooking Light, Jan/Feb 2009 edition

Ingredients

1 tablespoon canola oil
3/4 cup chopped onion
3/4 pound ground sirloin
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups water
3/4 teaspoon salt
6 oz uncooked ruote (about 2 1/4 cups uncooked wagon wheel shaped pasta)
1 (15 oz) pinto beans, rinsed and drained
1 (14.5 oz) can fire roasted diced tomatoes with green chiles
1 (8 oz) can tomato sauce

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes, or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done.

Serves 6: one serving is 1 1/3 cups

Per Serving: 294 calories, 8g fat, 18.8g prot, 35.4g carb, 4.6g fiber, 21mg chol, 3.7mg iron, 644mg sod.

Points per serving: 6