- 1 tablespoon extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 1 poblano chile pepper, seeded and sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 8 ounces whole-wheat spaghetti, broken into thirds
- 1 14-ounce can diced fire-roasted tomatoes
- 2 cups fat-free low-sodium chicken broth
- 1 14-ounce can kidney beans, drained and rinsed
- 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
- 2 ounces monterey jack cheese, shredded (about 1/2 cup)
Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
Per serving: Calories 420; Fat 10 g (Saturated 3 g); Cholesterol 28 mg; Sodium 635 mg; Carbohydrate 65 g; Fiber 17 g; Protein 22 g
Photograph by Antonis Achilleos