Categories: Pasta

Ingredients

• 12 oz. elbow noodles
• 2 tbsp. olive oil
• 1 large onion, diced
• 2 medium poblanos and/or green bell peppers
• 1 medium stalk celery, diced
• 3 garlic cloves, minced
• 1 lb. ground beef
• 3 tbsp. chili powder
• 1/2 tsp salt
• 28 oz. can diced tomatoes
• 1 cup beef broth
• 15 z. can kidney beans or chili beans, rinsed
• 1/2 cup sour cream
• 3/4 cup shredded sharp Cheddar
• Sliced scallions and/or pickled jalapenos for garnish

Directions

1. Cook pasta 2 minutes less than the package directions. Drain.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4-5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4-5 minutes.

3. Add tomatoes with their juices and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1-2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapenos.

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