Finding ourselves in the midst of a costly week – one with parties with gifts, events with tickets, coffee dates, happy hours, life and living – Andrew and I have been overtly conscious of making sure we’re present. That budget doesn’t keep us home, while ensuring we not only stay within its confines, but make every dollar significant. With a fresh pot of six-serving chili in our refrigerator and a weeks worth of meals to satisfy, today I couldn’t be more excited to share my Chunky Tomato Chili Fusilli, how-to-strech-a-dollar edition. Much like my Sweet Potato Chili Boats, turning a tater into a tureen, using the hearty chili as a sauce on whole wheat pasta, brown rice, or farro not only changes the aesthetic of the meal while sneaking in extra fiber, but doubles your servings for pennies more per plate. If vegan chili pasta isn’t your thing, this recipe also lends itself well to leftover red or yellow lentil dal or even a minestrone.
Chunky Tomato Chili Fusilli [makes 4 servings]
4 cups cooked whole wheat fusilli pasta, cooked
4 cups Chunky Tomato Chili
1 large ripe avocado, peeled, pitted & cubed (optional)
In a large bowl, gently toss prepared pasta with prepared chili. Divide into four bowls, or tupperware if keeping for later lunching, and served, topped with ripe avocado.
Nutritional Information [per serving]
380 Calories, 3.4g Fat, 68g Carbohydrates, 14.3g Fiber, 6g Sugar, 19g Protein