Chili Tortellini
Ingredients
- 1-pound dry tortellini
- 2 tbsp. extra virgin olive oil
- 1 cup finely chopped onion
- 2 tbsp. fresh minced garlic
- 1-pound lean ground beef
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. garlic salt
- 32 ounces reduced sodium chicken broth
- 2 15-ounce cans beans, I used black and red beans, whatever you prefer
- 1 15-ounce can Rotel diced tomatoes, mild version
- 2 tbsp. ground cumin
- 1 1/2 tbsp. chili powder
- 1/2 cup fresh cilantro, chopped
Instructions
- Cook tortellini according to package directions.
- In a large Dutch oven, over medium heat, heat olive oil.
- Sauté onion and garlic for about 5 minutes.
- Add brown beef and cook 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.