Cowboy Chili Over Wagon Wheels

Photo by Carol M.

PREP TIME

15

minutes

TOTAL TIME

265

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

265

minutes

SERVINGS

6

servings

Ingredients

  • 8

    oz. lean ground beef

  • 3

    cloves garlic, minced

  • 1

    lg. onion, chopped (1 1/2 cups)

  • 2 1/2

    tbsp. chili powder

  • 1 1/2

    tsp. dried oregano

  • 1 1/2

    tsp. cumin

  • 2

    cans (14.5 oz. ea.) no-salt-added diced tomatoes

  • 2

    tbsp. Worcestershire sauce

  • 1

    tbsp. brown sugar

  • 1

    can (15 oz.)no-salt-added black beans, rinsed and drained

  • 6

    oz. rotelle pasta

  • 1/2

    oz. semisweet chocolate

  • 1/2

    c. shredded part-skim Mozzarella (2 oz.)

  • 1/4

    c. fat-free plain Greek-style yogurt

Directions

1. Heat large skillet coated with cooking spray over medium-high heat. Add beef, garlic and 1 cup of the onion. Cook, breaking up lumps, until beef has browned, about 6 minutes. Stir in chili powder, oregano and cumin. Cook, stirring, 1 minute. 2. Transfer to slow cooker coated with cooking spray. Stir in tomatoes (with juice), Worcestershire sauce and sugar. Cover and cook 4 to 6 hours on low, adding beans in last hour of cooking. 3. Prepare pasta according to package directions just before chili is done. 4. Stir chocolate and 1/4 tsp. salt into chili. Drain pasta, divide among bowls, and top with chili. Garnish with cheese, remaining onion and yogurt.

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