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Pasta BBQ Chili

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Ingredients

  • 8 oz rotelle or wagon wheel pasta
  • 1 TB oil, preferably canola
  • 1 onion, chopped, about one cup
  • 8 oz ground turkey breast
  • 1 green pepper, coarsely chopped, about 1 ½ cups
  • 1 can (11 oz) corn, drained
  • 1 TB chili powder
  • 1 TB dried oregano
  • ½ tsp salt
  • 1 can (19 oz) red kidney beans, drained and rinsed
  • 1 can (8 oz) tomato sauce
  • ¾ cup bottled barbecue sauce

Details

Servings 6

Preparation

Step 1

Cook pasta according to package directions; drain and set aside. Meanwhile in large nonstick skillet heat oil over medium-high heat. Add onion; cook until just softenend, 1 – 2 minutes. Add ground turkey; cook until no longer pink, 3 – 4 minutes. Stir in green pepper, corn, chili powder. Oregano, and salt. Cook stirring occasionally until pepper begins to soften, 5 – 6 minutes. Stir in kidney beans, tomato sauce and barbecue sauce. Bring to a boil. Reduce heat to medium; simmer stirring often, until slightly thickened, 3 – 4 minutes. In large serving bowl combine turkey mixture with reserved pasta. Serve immediately.

Cal 363, Fat 5 g, Fiber 11 g, Sodium 968 mg, Protein 21 g, Cholesterol, 23 mg

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