Chili Bows
Transform your weeknight dinner routine with the hearty and flavorful "Chili Bows" recipe—where Tex-Mex comfort meets the satisfying flair of bowtie pasta. This easy-to-make dish combines al dente farfalle with a robust, smoky chili sauce made from ground beef, diced tomatoes, and kidney beans, all perfectly seasoned with chili powder, cumin, and smoked paprika. Ready in just 45 minutes, this one-pot wonder is finished off with optional cayenne heat for spice lovers and garnished with gooey cheddar cheese and fresh cilantro. Ideal for busy families or meal prep, Chili Bows offers a delicious fusion twist on classic chili that’ll warm up any table. Keywords: chili pasta recipe, one-pot dinner, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 12 oz bowtie pasta (farfalle)
- 1 lb ground beef
- 15 oz canned diced tomatoes (undrained)
- 15 oz canned kidney beans (rinsed and drained)
- 2 tbsp tomato paste
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese (for garnish)
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Add the ground beef to the skillet. Cook for 5-7 minutes or until browned, breaking it up into small crumbles with a spatula. Drain excess fat if necessary.
Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the diced tomatoes (with their juices), tomato paste, and kidney beans. Stir everything together and bring the mixture to a simmer.
Lower the heat to medium-low and let the chili sauce simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Add the cooked bowtie pasta to the chili sauce, stirring until the pasta is evenly coated.
Taste and adjust seasonings as needed.
Serve the Chili Bows hot, garnished with shredded cheddar cheese and chopped cilantro if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
