Southwestern Chili

  • SERVING SIZE   184 g   ( size description n/a ) 
  • 1 box of CBF Pasta Solo - Vermicellini
  • 1 Tbs canola or olive oil
  • 1 medium onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 14 oz can of diced tomatoes
  • 2/3 cup mild salsa
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 4 CBF Southwestern Biscuits
  • 1 Tbs butter
  • 1/2 cup liquid non-dairy creamer, rice milk, or other liquid milk substitute
  • 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.
  • Tear apart 4 CBF Southwestern Biscuits by hand into small chunks and put them in a mixing bowl. Add melted butter and non-dairy creamer and mix together.
  • Spread topping over chili to cover evenly.
  • Bake casserole uncovered for 15 minutes.
  • 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 15.2 1.9
Calories 2240 280
Nutrition Facts Panel