Chili Tortellini. I used a regular can of tomatoes and a pinch of crushed pepper flakes instead of rotel tomatoes and it tastes yummy. It’s what I had. 🙂
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.
Let’s make chili tortellini shall we?!
Ingredients:
- 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
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