Rush Hour Recipes brought to you by Whole Foods Co-op

Chipotle Chili

The Wedge Co-op, Minneapolis, MN

8 oz. Whole Wheat Elbow Macaroni (or other small pasta shape)

6 oz. Ground Beef

2 t Olive Oil

1 Onion, chopped

4 to 6 Cloves Garlic, minced

1 T Chipotle Pepper, re-hydrated and chopped

2 (14.5-ounce) cans Diced Tomatoes

1 (14.5-ounce) can Red Kidney Beans, drained and rinsed

2 t Cumin

2 t Chili powder

1 t Oregano

1/4 c fresh Cilantro, chopped

Rehydrate the chipotle pepper by soaking it in hot water for 30 minutes.  Cook pasta in a large pot of boiling water until tender, but still firm.  Meanwhile, spray a large skillet with cooking spray or coat with a small amount of oil. Add the ground meat, if using; cook over medium high heat until browned, stirring often to break into pieces. Remove to a colander to drain away excess fat; wipe out pan.  Add olive oil and onion; cook, covered, for 2 minutes or until onion is soft. Add the garlic and chipotle pepper; cook, uncovered, for 1 minutes. Return the cooked meat to the pan; add tomatoes, beans, cumin, chili powder and oregano, mixing well. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Stir in cilantro; simmer for 1 minute.

Drain pasta; save 2 cups pasta water. Add pasta to chili; adjust liquid as needed with pasta water before serving.

For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.

The recipe above is for home use only by permission of Whole Foods Co-op.