Ingredients for Spicy Italian Mexican Chili Ragu
- 2 tablespoons olive oil
- 1 pound Italian sausage (casings removed)
- Diced Onions
- Chicken Broth
- Rag Pasta Sauce
- 1 (15-ounce) can black beans, rinsed and drained
- Corn
- Spinach
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon chili powder
- Cayenne Pepper
- Italian Seasoning
- Rotini Pasta
- 1/2 cup sour cream
- Avocado
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How to Make Spicy Italian Mexican Chili Ragu
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 pound Italian sausage, casings removed, and 1 large onion, chopped. Cook until sausage is browned and onions are softened, about 8-10 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 jalapeño pepper, seeded and minced, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, 1/4 teaspoon red pepper flakes, and salt and pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Add 1 pound rotini pasta to the pot. Increase heat to medium and cook according to package directions, about 8-10 minutes, or until pasta is tender.
- Stir in 1/2 cup sour cream and 1 avocado, diced, before serving.
- Serve hot, topped with extra sour cream and avocado, if desired. Serves 8-10.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
19g
Fat
36g
Carbs
15g
