Pasta Bean Chili

Makes: 4-5 servings

Total Time: 30 minutes

 

Ingredients:

1 15-oz. can red kidney beans, rinsed and drained

1 15-oz. can pinto beans, rinsed and drained

1 onion, chopped

1 15-oz. can diced tomatoes, undrained

1 6-oz. can tomato paste

1 tbs garlic powder

3 tbs cili powder

2 tsp salt

Pepper, to taste

Vegetable oil

2 cups uncooked pasta (your choice, but I use rotini)

Shredded cheese to top each bowl

 

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion, cook until softened. Meanwhile, in a medium saucepan, cook pasta as directed on package. Add beans, diced tomatoes, tomato paste, 4 cups of water, garlic powder, chili powder, salt, and pepper. Cook over medium-high heat for 10-15 minutes. Take saucepan off heat and stir in pasta. Top with cheese and serve!

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Vegetarian Quesadillas

Makes: 2 quesadillas

Total Time: 45 minutes

 

Ingredients

4 tortillas

1/3 small onion, sliced

1/3 red bell pepper, thinly sliced

2/3 cup mozzarella cheese

1/4 15-oz. can black beans, rinsed and drained

1/4 15-oz. can corn, drained

Dash: 

chili powder

ground cumin

garlic powder

onion powder

crushed red pepper

Salsa

Sour cream

 

Directions

Preheat oven to 350 degrees. Cook onion and pepper with spices over medium-high heat until softened. Remove from heat and add beans and corn. Lay out tortillas and spread cheese on each. Spoon vegetables evenly over each, top with cheese and another tortilla. Bake for 10 minutes, flip, and bake for another 10 minutes, or until brown.