Wagon Wheel Chili
Dive into a hearty and playful twist on classic chili with this Wagon Wheel Chili recipe, a family-friendly favorite that combines zesty spices, tender ground beef, and a medley of beans with fun wagon wheel pasta for a comforting, crowd-pleasing dish. This recipe delivers rich, robust flavor by layering aromatic garlic, sautéed onions, and bell peppers with bold chili powder, ground cumin, and smoky paprika, all simmered to perfection in a savory tomato and beef broth base. The addition of al dente wagon wheel pasta makes it a unique and whimsical meal, perfect for weeknight dinners or game-day gatherings. Garnish with melty cheddar cheese, a dollop of creamy sour cream, and vibrant green onions for a chili that's as visually appealing as it is delicious. Ready in just an hour and ideal for serving six, this dish is a must-try for anyone seeking the ultimate comforting chili recipe with a fun twist.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Wagon wheel pasta
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.25 cup Sour cream (optional, for garnish)
- 0.25 cup Chopped green onions (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
Add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.
Add the rinsed kidney beans and black beans to the pot. Stir, and continue simmering for another 10 minutes.
While the chili is simmering, cook the wagon wheel pasta in a separate pot according to package instructions. Drain and set aside.
Once the chili has thickened slightly and the flavors have developed, stir in the cooked wagon wheel pasta. Mix until the pasta is fully coated and warmed through.
Taste and adjust seasoning, if necessary.
Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions if desired.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 46.9 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1121 mg | 86% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 6781 mg | 144% | |
*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.
