Southwestern Chili

  • SERVING SIZE   193 g   ( size description n/a ) 
  • 1 box of Cambrooke Pasta Solo - Elbows or other low protein pasta
  • 1 Tbs canola or olive oil
  • 1 medium onion, chopped
  • ½ medium green bell pepper, chopped
  • ½ medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • ¼ cup water
  • 14 oz can of diced tomatoes
  • ⅔ cup mild salsa
  • 1½ tsp chili powder
  • 1½ tsp cumin
  • 100g Cambrooke MixQuick
  • 6 Tbs Non-dairy creamer
  • ½ tsp spices (oregano, chili powder, cumin, cilantro, etc.)
  • Preheat oven to 350 degrees F.
  • Boil pasta according to package directions. This will take a while, so move on to make the rest of the chili while you are waiting for water to boil and pasta to cook.
  • Heat oil over medium-high heat and saute onion and peppers 3-4 minutes until onions are tender and golden.
  • Add garlic and cook additional 30 seconds (garlic will burn and turn bitter if sauteed for too long).
  • Add water, diced tomatoes, salsa, chili powder, and cumin.
  • Bring to a boil briefly and then lower heat to medium-low and cover, simmering for 10 minutes.
  • Thoroughly rinse and drain cooked pasta and add to the chili.
  • Transfer the chili to a 8x8 inch square or 9 inch round casserole dish.
  • Mix Mixquick and non-dairy creamer with a fork or whisk until blended. Add ¼ tsp of oregano and ¼ tsp of chili powder for more spice, if desired. Or, choose your favorite spices or spice combination.
  • Spread topping in pieces over chili casserole.
  • Bake casserole uncovered for 15 minutes. Increase heat to 450 degrees F for two minutes to brown biscuit topping more, if desired.
  • SUGGESTIONS: Skip final three topping steps. For a single serving, tear apart one Southwestern Biscuit and put in a bowl. Spoon one serving of hot chili on top and serve.
Per Recipe Per Serving
Protein, g 14 1.8
Calories 1650 210
Nutrition Facts Panel