This recipe comes from the blog, "num's the word". I made a vegetarian version, but if you want to make it with meat just follow the meat directions. It is a great transitioning into fall dinner for the days when it begins to cool down.
- 1 Pound of Ground Beef or Boca Meatless Protein crumbles
- 1 medium onion, diced
- 2 Tablespoons of garlic or garlic paste
- 2 (14 ounce) cans chicken broth or3 1/2 c. vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 can of kidney beans
- 2 teaspoons chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon season salt
- 1/4 teaspoon ground pepper
- 10 ounces uncooked elbow pasta noodles
- 2 cups sharp cheddar cheese, shredded
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