Healthified Slow-Cooked Chili with Pasta

Healthified Slow-Cooked Chili with Pasta

Healthified Slow-Cooked Chili with Pasta
Provided by:
total prep
78% less sat fat • 47% less sodium than the original recipeĀ— see the comparison. A tasty chili recipe that may be slow-cooked, but promises to be quickly eaten.

Ingredients

  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 8 ounces dried whole wheat wagon wheel pasta and/or vegetable wagon wheel pasta
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 1 (15 ounce) can dark red kidney beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 1 cup finely chopped onion
  • 1 cup chopped green or yellow sweet pepper
  • 2 to 3 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon cayenne pepper

Directions

  • In a 3 1/2 - or 4-quart slow cooker combine undrained tomatoes, garbanzo beans, kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.

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