2 cups cooked chili (from Smoky Beef and Poblano Chili
3/4 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/3 cup chopped green onions
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Add thyme, paprika, cinnamon, and garlic; cook 30 seconds, stirring constantly. Add chili; cook 5 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove pan from heat; let stand 5 minutes. Combine sour cream and milk in a bowl; stir into chili mixture. Stir in salt.
Divide pasta evenly among 4 plates; top evenly with chili mixture. Sprinkle with green onions.
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