Tortellini Chili

I will post this recipe with original recipe first-- with my changes added in red.   This was yummy and a twist to plain old chili.

Ingredients

·         1 pound dry tortellini (used only 1/2-- abt 7 oz pkg)

·         2 tablespoons extra virgin olive oil

·         1 cup finely chopped onion (no onions for this family)

·         2 tablespoons fresh minced garlic

·         1 pound lean ground beef (used 2 lbs of beef-- prefer protein to carbs)

·         1/2 teaspoon salt

·         1/4 teaspoon freshly ground black pepper

·         1/4 teaspoon garlic salt

·         32 ounces reduced sodium chicken broth (just used 4 cups of water and 4 boullion cubes-- and used beef rather than chicken)

·         two 15 ounce cans beans, I used black and red beans, whatever you prefer (I used a can of each-- but I would add more beans-- I like beans)

·         15 ounce can Rotel diced tomatoes MILD version (I just used petite diced tomatoes)

·         2 tablespoons ground cumin (I only used 1 Tbls-- cumin is a very strong spice)

·         1 1/2 tablespoons chili powder

·         1/2 cup fresh chopped cilantro

Directions

1.    Cook tortellini according to package directions. (I would only partially cook tortellini, or not cook at all and add at end and simmer until tortellini cooks-- no one like mush tortellini). 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

http://picky-palate.com/category/dinner/beef/

Served with corn bread--- we liked this one!