One-Pot Chicken Chili Pasta
It’s hard to be left chilly after a warm, hearty bowl of this Tex-Mex chili with pasta. Delicious, filling and made in one pot, this recipe is sure to become a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sharethepasta.org.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Can opener
- Serving bowl
- Ladle
Ingredients
- 1 tbsp. olive oil
- 12 oz. lean ground chicken
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup diced carrots
- 1/2 cup chopped celery
- 2/3 cup frozen corn kernels (thawed)
- 1 poblano pepper (chopped)
- 1 jalapeño pepper (seeded and diced)
- 1 tbsp. chili powder
- 2 tsp. cocoa powder
- 1 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. each salt and pepper
- 3 tbsp. tomato paste
- 1 can (28 oz. no-salt-added diced tomatoes)
- 1 can (14 oz. no-salt-added pinto beans)
- 1/4 cup brewed coffee
- 4 oz. small shell pasta
- 1/4 cup thinly sliced radishes
- 1/2 avocado (peeled, pitted and thinly sliced)
- 2 tbsp. chopped fresh cilantro
- Lime wedges
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