it’s winter in DC, and the temperature is dropping fast! what better to make for dinner than chili? i found a recipe for chili tortellini that peaked my interest. this is total college kid food material because there are few ingredients (in my version) and it’s very hearty!
the cheese tortellini adds a great cheese-y element to the chili and the starch helps thicken the chili. this recipe can easily serve a family and would be great for picky eaters. don’t like beans? that’s fine, too. just take ’em out! i added diced green chilies to mine, so get creative and customize!
- 1/2 medium white onion, diced
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 lb. lean ground beef (can substitute for turkey or pork)
- 1 packet of McCormick’s chili seasoning
- 2 – 3 c. frozen or fresh cheese tortellini
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) of tomato sauce
- 1 can (14.5 oz) kidney, pinto, or black beans, undrained
- 1 can (4 oz) fire roasted diced green chilies
- 1/2 c. beef stock
- sour cream, for garnish
- cheese, for garnish
in a large pot, heat the olive oil over medium heat. add the onion and cook until translucent and soft. add garlic and cook for 3 minutes. add the ground beef and cook until all the meat is browned, breaking it up as you stir. drain excess fat, leaving only a tablespoon or so in the pot.
add the chili seasoning and stir until incorporated. add the beans, diced tomatoes, tomato sauce, green chilies, and beef stock. stir and bring to a boil. turn down heat and let simmer for 15 – 20 minutes. you want to let it reduce and burn off some liquid, but make sure there is enough to cook the past in.
add the tortellini, frozen or fresh, and cook until al dente (frozen may take slightly longer). the chili should have some liquid, but not be soupy.
serve with sour cream and cheese!