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Low Fat Chuckwagon Chili


7 oz rigatoni pasta, uncooked
vegetable cooking spray
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped green pepper
2 cloves minced garlic
1 tablespoon chili powder
1 tsp ground cumin
1 tsp garlic powder
1 can (28-oz) crushed or diced tomatoes, undrained
1/2 lb. firm tofu, drained and crumbled
2 (15-oz) cans red kidney beans, drained
1/4 cup + 4 tbsps shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Do not add salt; instead, spray cooking spray into boiling water. Drain when cooked. Coat a large pot with cooking spray; place over medium-high heat until hot. Sauté onions, green pepper, and garlic until tender.

Add chili powder, cumin, and garlic powder; sauté another minute. Stir in tofu and tomatoes and bring to a boil. Reduce heat to simmer and cook, uncovered, another 20 minutes. Add kidney beans and cook an additional 10 minutes or until heated through.

Divide rigatoni up into 6 serving bowls, and spoon 1 cup chili mixture over pasta. Sprinkle with cheese.

Calories.....310......Fat.....5.4 g......Carbs.....50.5 g......Sodium.....205 mg....Fiber......2.3 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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