🫙 From the Spice Rack
chili pasta
18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked 1 small onion, peeled and finely diced 1 (12 ounce) can corn, drained 1 jalapeño pepper, c...
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Ingredients8 items
Ingredients
- 18ouncemedium shells, elbow macaroni
- 1small onion, peeled and finely diced
- 1(12 ounce) can corn, drained
- 1jalapeño pepper, cored and thinly sliced
- 1tablespoonchili powder
- 1teaspoonground cumin
- 2clovegarlic, finely chopped
- 1(16 ounce) can red kidney beans, rinsed and drained
Directions
- 1
Chili Pasta 18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked 1 small onion, peeled and finely diced 1 (12 ounce
- 2
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked
- 3
When pasta is done, drain well
- 4
Transfer to a serving bowl
- 5
Add contents of pot and toss gently until well combined
- 6
Sprinkle Cheddar cheese on top and serve immediately
- 7
Yields 4 to 6 servings
- 8
Per Serving: 305 Calories