Hearty Vegetarian Noodle Chili

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By: Dana McCauley

This spicy concoction will warm up the whole family.

Ingredients

1 tbsp (15 mL) vegetable oil

1 onion, peeled and chopped

1 tbsp (15 mL) chili powder

1/2 tsp (2 mL) ground cumin

1 tsp (5 mL) dry oregano leaves

1/2 tsp (2 mL) each salt and pepper

1 can (28 oz/791 mL) canned diced tomatoes

2 cloves garlic, minced

1 can black or kidney beans, (19 oz/591 mL) drained and rinsed

2 cups (500 mL) cooked orecchiette or other short pasta

1 cup (250 mL) frozen or fresh corn kernels

2 tbsp (30 mL) chopped fresh coriander or parsley

1 tsp (5 mL) finely grated lime peel

Preparation

Heat oil in a deep skillet set over medium heat. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until onion is softened.

Stir in tomatoes and garlic. Bring to a boil, stirring often to scrape up any cooked on bits. Simmer for 15 minutes. Stir in beans, pasta and corn. Cook for 5 minutes. Stir in coriander and lime peel. Taste and adjust seasoning, if necessary.

Makes 4 servings.

Tip: Serve topped with a dollop of sour cream and shredded cheddar.

Fast & Easy: 30 minutes or less (prep and cooking time).

Make-ahead: Can be made at least 8 hrs. ahead.

Serving(s): 4

Nutritional Information
Per each of 4 servings: about
Calories	462
Fat (total)	6 g
Carbohydrate	86 g
Protein	20 g
Fibre	14 g
Sodium	880 mg
Thiamin	Excellent source
Niacin	Excellent source
Folate	Excellent source
Iron	Excellent source

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