Photo: Jennifer Causey; Styling: Amy Stone
Serves 4 (serving size: about 1 1/2 cups)
Much like the classic Beef Stroganoff, this comfort food dinner is loaded with hearty flavor and perfect for when cooler weather hits. Make this recipe to use up leftover chili in a new way that makes it feel like anything but leftovers. One taste of this easy weeknight dish has us begging for fall and winter weather!
Warm spices like cinnamon and paprika round out the chili for a hearty meat sauce with plenty of depth. Serve with sautéed Brussels sprouts or simply steamed haricots verts or broccoli florets. Pair with crusty bread to sop up the delicious sauce.
- 8 ounces uncooked wide egg noodles
- 1 tablespoon olive oil
- 12 ounces cremini mushrooms, quartered
- 2 tablespoons chopped fresh thyme
- 2 teaspoons smoked paprika
- 1/4 teaspoon ground cinnamon
- 5 garlic cloves, minced
- 2 cups cooked chili (from Smoky Beef and Poblano Chili
- 3/4 cup reduced-fat sour cream
- 1/4 cup 2% reduced-fat milk
- 1/2 teaspoon kosher salt
- 1/3 cup chopped green onions
- Calories 461
- Fat 16g
- Satfat 6.5g
- Monofat 6g
- Polyfat 1g
- Protein 24g
- Carbohydrate 56g
- Fiber 5g
- Cholesterol 116mg
- Iron 4mg
- Sodium 480mg
- Calcium 155mg
- Sugars 5g
- Est. added sugars 0g
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Add thyme, paprika, cinnamon, and garlic; cook 30 seconds, stirring constantly. Add chili; cook 5 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove pan from heat; let stand 5 minutes. Combine sour cream and milk in a bowl; stir into chili mixture. Stir in salt.
Divide pasta evenly among 4 plates; top evenly with chili mixture. Sprinkle with green onions.