One-Pot Chili and Pasta

Simple and filling, no extra pasta pot required.

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

  • 4 c. water
  • 1 16-oz. jar chunky salsa
  • 1/4 c. ketchup
  • 1 15-oz. can black beans or kidney beans, drained
  • 1 c. dry TVP flakes or granules
  • 1 Tbsp. chili powder, or to taste
  • Cayenne pepper, to taste
  • 1 tsp. salt
  • 3 c. dry pasta (shells, rotini, mafalda, etc.)

In a large saucepan, brown the onions and garlic in the oil. Stir in everything but the pasta and bring to a boil. Add pasta; reduce heat and simmer, uncovered, for 10-13 minutes, stirring every two minutes, until pasta is tender and most liquid is absorbed.

4 servings

Per serving: 370 calories; 18g protein; 5g fat; 67g carbohydrate; 0mg cholesterol

Source: adapted from the recipe on a box of San Giorgio mafalda

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