One Pot Chili Pasta (Non-Dairy)
I think I may be on to something with this whole non-dairy thing. It’s kinda remarkable how much less bloated and foggy I feel since avoiding dairy these last six months. Although I haven’t given it up in my baking (butter is a necessary evil, don’t @ me), I do avoid dairy almost completely now in my main meals, and one dish I’ve been loving lately is this One Pot Chili Pasta.
Few things say “summer” like chili. It reminds us of cookouts out on the patio with friends, and the smell of fireworks on the Fourth of July. I was looking for a way to make chili more of a meal by combining it with another one of my favorite foods: carbs. This One Pot Chili Pasta does the job perfectly.
I adapted this recipe from one of my favorite food bloggers, How Sweet Eats, by subbing the ground beef with ground turkey and omitting the cheese and sour cream. Additionally, I made the broth for the base of this sauce using Bou For You bouillon cubes. Bouillon cubes were a staple in my mom’s kitchen growing up, and they served as the foundation for many tasty meals that she used in her cooking. I like that the Bou For You cubes are vegan too, even though I’m not vegan. I’m glad that there are more vegan options for those out there who haven’t been able to find substitutions so easily in the past.
This pasta is so flavorful, yummy, and comforting. It’s the perfect combination of all the things I love about summer, and you’ll be hard pressed to keep me from bringing this to summer barbecues and potlucks.
Check out a few of my other favorite pasta recipes:
CLICK HERE for my Butternut Squash Mac N Cheese.
CLICK HERE for my Vegan Mac N Cheese.
- 1 tbs olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb lean ground turkey
- 2 tbs tomato paste
- 1 tbs chili powder
- 2 tsp smoked paprika
- ½ tsp ground cumin
- 14 oz can fire roasted tomatoes
- 14 oz can diced green chiles
- 2 1/2 cups low-sodium beef stock (made by dissolving 1 Bou For You beef cube in the water)
- 8 ounces whole wheat pasta (I used rigatoni)
- green onions, thinly sliced, for topping
- Add the olive oil to a large pot and turn the heat to medium-low. Stir in the onion, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.
- Add the ground turkey, breaking it apart with a wooden spoon. Cook, stirring often, until browned. This will take about 6-8 minutes. Try turning up the heat occasionally to burn off some of the fat.
- Once the turkey is browned, stir in the tomato paste, chili powder, paprika and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles and homemade Bou For You beef stock.
- Add the pasta, and bring the mixture to a simmer. Cover the pot and cook for 10 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should absorb all the liquid. Taste and season additionally if needed.
- Serve with sliced green onions and enjoy!
Adapted From: How Sweet Eats