Wednesday, July 30, 2014

Chili Tortellini

  • 1 pound dry tortellini (I used frozen)
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 2 tablespoons fresh minced garlic
  • 1 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 32 ounces reduced sodium chicken broth
  • two 15 ounce cans beans, I used black and red beans, whatever you prefer
  • 15 ounce can Rotel diced tomatoes
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder (I used 2T)
  • 1/2 cup fresh chopped cilantro

  1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.
Makes 8-10 Servings

* I got this recipe from picky-palate I thought that it was pretty good I used frozen tortellini and just added it to the soup 8-10 min before it was done so cook up the noodles. Topped with some cheese and sour cream

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