Ingredients for Chasta Chili And Pasta Dish
- Ground Turkey
- 1 cup cooked chicken, shredded or diced
- Acini Di Pepe Pasta
- Red Onion
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- Diced Tomatoes
- Black Beans
- White Corn Kernels
- 1 (10 ounce) can enchilada sauce
- Taco Seasoning
- Ranch Dressing
- Chicken Broth
- 1 tsp salt
- 1/2 tsp black pepper
- Cayenne Pepper
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How to Make Chasta Chili And Pasta Dish
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat a large pot or Dutch oven over medium-high heat. Add ground meat, bell pepper, and onion. Cook, breaking up the meat, until browned. Drain off any excess grease.
- Stir in salt, pepper, and cayenne pepper. Cook for 1 minute.
- Add cooked chicken, minced garlic, taco seasoning, and ranch seasoning. Cook for 2 minutes, stirring constantly.
- Stir in undrained diced tomatoes, enchilada sauce, and tomato paste. Bring to a simmer and cook for 5-7 minutes, or until the sauce slightly thickens.
- Add the cooked pasta, corn, beans, and chicken broth to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low. Simmer, covered, for 45-60 minutes, or until the flavors have melded and the chili has thickened to your liking. Stir occasionally.
- Taste and adjust seasoning as needed. Add more chicken broth if a thinner chili is preferred.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
32g
Fat
6g
Carbs
19g