One-Pot Chicken Chili Pasta
One-Pot Chicken Chili Pasta
It’s hard to be left chilly after a warm, hearty bowl of this Tex-Mex chili with pasta. Delicious, filling and made in one pot, this recipe is sure to become a household staple.
Total Time 1 hour
Calories 230 kcal
Ingredients
- 1 tbsp. olive oil
- 12 oz. lean ground chicken
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup diced carrots
- 1/2 cup chopped celery
- 2/3 cup frozen corn kernels thawed
- 1 poblano pepper chopped
- 1 jalapeño pepper seeded and diced
- 1 tbsp. chili powder
- 2 tsp. cocoa powder
- 1 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. each salt and pepper
- 3 tbsp. tomato paste
- 1 can 28 oz. no-salt-added diced tomatoes
- 1 can 14 oz. no-salt-added pinto beans
- 1/4 cup brewed coffee
- 4 oz. small shell pasta
- 1/4 cup thinly sliced radishes
- 1/2 avocado peeled, pitted and thinly sliced
- 2 tbsp. chopped fresh cilantro
- Lime wedges
Instructions
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Heat oil in large Dutch oven or heavy-bottom pot set over medium heat; cook chicken for 5 to 7 minutes or until browned. Add onion, garlic, carrots, celery, corn, poblano, jalapeño, chili powder, cocoa powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables have softened and spices are fragrant. Add tomato paste; cook for 1 minute.
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Stir in tomatoes, beans, coffee and 1 cup water; simmer for 15 minutes. Add pasta; cover and cook for 12 to 15 minutes or until pasta and vegetables are tender.
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Garnish chili with radishes, avocado and cilantro. Serve with lime wedges.
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Tip: Mix and match toppings: Try crushed tortilla chips, grated Monterey Jack cheese, sliced green onions or sour cream.
Recipe Notes
A SharethePasta.org original recipe.
