Chili with Rotini Pasta, Beans & Beef

Serve in bowls. Pass grated cheese, chopped onions, and sour cream for toppings.

• 12-ounce box Lundberg^® Rotini Brown Rice Pasta
• 1 pound lean ground beef
• 1 large onion, chopped
• 1-2 tablespoons garlic, minced
• 1/4-1/2 teaspoon crushed red pepper
• 1 tablespoon chili powder
• 5-6 cups low sodium beef broth
• 15-ounce can of kidney or pinto beans, drained
• 6-ounce can tomato paste
• 14-ounce can diced tomatoes

Sauté ground beef in large pot until no longer pink, breaking up large pieces. Drain fat. Add onion, garlic, and red pepper and cook until onion is tender. Stir in broth, chili powder, tomato paste and tomatoes, undrained; bring to boil. Mix in pasta. Reduce heat to medium and simmer uncovered until pasta is al dente, stirring often, about 7 minutes. Season with salt and pepper. Serve with toppings.