In case you didn’t know, I’m based in Dallas, TX! Well really I live about an hour north of downtown, but I’m a proud Dallasite and Texan. One thing this Texan can’t resist is anything Texas shaped. When I saw Texas shaped pasta just sitting there, I knew I needed a bag!
Sure I could have whipped up a quick pasta dish, but because of their unique shape and size, I wanted to cook up a soup or chili. We’ve probably all seen those recipes on the back of packages, but how many have we actually tried? I know I rarely even give them a second glance. But their cowboy chili with beans recipe inspired me to cook up my first chili of the season! Instead of just one can of beans, I used two. I additionally used my own seasoning mix rather than a packet from the store.
Texas Chili Pasta
12-ounce Texas shaped pasta
1 pound ground beef
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
Chili seasoning mix: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, salt and pepper
1 (15-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1 (15-ounce) pinto beans, drained and rinsed
1 (15-ounce) kidney beans, drained and rinsed
Optional: Dairy-free shredded cheese
1. Cook pasta according to directions on the package. Once done, drain and set aside.
2. In a large pot, heat oil and add ground beef. Cook until browned then add onion, garlic, and bell pepper.
3. Stir in chili seasoning, tomatoes, and tomato sauce. Let cook for about 5-10 minutes.
4. Add beans and let cook for another 5-10 minutes.
5. Pour in cooked pasta and stir to combine. Taste and adjust seasoning, if needed.
To serve top with dairy-free shredded cheese. Enjoy!
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