Ingredients
6
6 servings
- •1 pound ground beef
- •1 onion, coarsely chopped
- •1 (28 ounce) can diced tomatoes, with juice
- •1 tablespoon minced garlic
- •1 teaspoon crushed red pepper flakes
- •1.5 tablespoons ground cumin
- •2 teaspoons chili powder
- •1.5 tablespoons dried mint
- •2 tablespoons garam masala
- •1 (15 ounce) can garbanzo beans (chickpeas), drained
- •1 (10 ounce) box frozen chopped spinach, thawed and drained
- •1 (16 ounce) package fettuccine, broken in half
- •1 cup sour cream
Instructions
- Brown ground beef in a skillet over medium heat; remove beef with a slotted spoon to a large pot, reserving drippings in the skillet. Cook and stir onion in reserved drippings until golden brown; remove with a slotted spoon and add to beef in the pot. Stir tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into beef mixture; simmer over low heat for 3 to 6 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well; stir pasta into the chili along with sour cream. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 613
- Carbohydrate: 79g
- Fat: 21g
- Fiber: 9g
- Protein: 30g
- Sugar: 7g
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