Categories: Pasta
Ingredients
- 12 oz. elbow noodles
- 2 tbsp. olive oil
- 1 large onion, diced
- 2 medium poblanos and/or green bell peppers
- 1 medium stalk celery, diced
- 3 garlic cloves, minced
- 1 lb. ground beef
- 3 tbsp. chili powder
- 1/2 tsp salt
- 28 oz. can diced tomatoes
- 1 cup beef broth
- 15 z. can kidney beans or chili beans, rinsed
- 1/2 cup sour cream
- 3/4 cup shredded sharp Cheddar
- Sliced scallions and/or pickled jalapenos for garnish
Directions
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Cook pasta 2 minutes less than the package directions. Drain.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4-5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4-5 minutes.
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Add tomatoes with their juices and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1-2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapenos.