Sharing my Chili Tortellini today!
Kind of random, but last Sunday I was deciding what to make the boys and husband for dinner and just when I was going to make a pot of chili, I saw a package of tortellini in my pantry. I thought, I do chili mac all the time so why not add tortellini to my chili?! The rest is history and we loved this speedy to make dinner.
Here’s your line up. I found my tortellini at Trader Joe’s, but whatever brand you can find will work.
Cook your tortellini according to the package directions. Cook al dente, careful to not overcook.
Finely chop some onions.
Saute your onion and garlic then brown the beef. Once browned, pour in your broth.
Add your cooked tortellini back to the pot.
Add your beans and tomato sauce or diced tomatoes. I would suggest diced tomatoes.
A little cumin.
A little chili powder, then give a good stir.
You’ll get a little pot of deliciousness that looks like this.
Think chili mac but even better. Enjoy!
- 1 pound dry tortellini
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped onion
- 2 tablespoons fresh minced garlic
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 32 ounces reduced sodium chicken broth
- two 15 ounce cans beans, I used black and red beans, whatever you prefer
- 15 ounce can Rotel diced tomatoes MILD version
- 2 tablespoons ground cumin
- 1 1/2 tablespoons chili powder
- 1/2 cup fresh chopped cilantro
- Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.
Makes 8-10 Servings
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