Hearty Vegetarian Noodle Chili

Submitted by Irmgard

"This recipe from a back issue of Homemakers Magazine is hearty, tasty and filling without the meat. I make it with orecchiette but you can use whichever short pasta shape you have on hand. It's delicious topped with sour cream and shredded cheddar cheese."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 14.79 ml vegetable oil
• 1 onion, peeled and chopped
• 14.79 ml chili powder
• 2.46 ml ground cumin
• 4.92 ml dried oregano
• 2.46 ml salt
• 2.46 ml ground black pepper
• 793.78 g diced tomatoes
• 2 garlic cloves, minced
• 538.64 g black beans, drained and rinsed
• 473.18 ml orecchiette, cooked
• 236.59 ml corn kernel
• 29.58 ml fresh parsley, chopped
• 4.92 ml lime peel, grated

directions

1. Heat the oil in a deep skillet set over medium heat.
2. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until the onion is softened.
3. Stir in the tomatoes and garlic.
4. Bring to a boil, stirring often to scrape up any cooked on bits.
5. Simmer for 15 minutes.
6. Stir in the beans, pasta and corn.
7. Cook for 5 minutes.
8. Stir in the parsley and lime peel.
9. Taste and adjust seasoning, if necessary.
10. Serve topped with a dollop of sour cream and shredded cheddar.