Pasta BBQ Chili
By Melzie
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
You'll also love
- Prime Rib ala Matt 0/5 (0 Votes)
- Brussel Sprout Souffle 0/5 (0 Votes)
- Macaroni and Cheese Deluxe "House"... 0/5 (0 Votes)
Review this recipe