Easy Chili Cavatappi

This very easy recipe uses two pans and has 'pantry' written all over it. It tastes like what you would expect if Hormel® and Chef Boyardee® shared a kitchen. Perfect for kids. Substitute the cavatappi with any full-bodied pasta, such as bow-tie, wagon-wheel, or mostaccioli. You can even sneak in some frozen corn for a little tex-mex feel. Top it with cheese when serving.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 395 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 2 quarts water
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon olive oil
• ¼ cup finely chopped onion
• ¼ teaspoon sea salt
• 1 (8 ounce) package cavatappi pasta
• 1 (15 ounce) can seasoned black beans, undrained

Recipe Instructions

Step 1

Bring water to a boil in a large pot; add salt. Pour cavatappi into the boiling water and cook until tender but firm to the bite, 10 to 12 minutes; drain and rinse cavatappi.

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and transparent, 5 to 10 minutes. Increase heat to medium-high and stir ground beef into onion mixture. Cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain excess grease and return skillet to heat.

Step 3

Mix tomato sauce, chili powder, and cumin into ground beef mixture; cook, stirring occasionally, until tomato sauce is heated through, about 3 minutes. Stir cavatappi into meat sauce until evenly coated; add black beans and pepper. Cook and stir over medium-low heat until flavors have blended, about 5 minutes.