Mexican Chili with Orzo
A super easy weeknight meal, Mexican chili with orzo is gently spicy and full of vegetable and legume goodness, paired with the carby comfort of pasta.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 small sweet red bell pepper, chopped
- 1 small poblano pepper, chopped
- 4 ounce can mild green chilies
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 to 2 teaspoons chipotle chili powder
- 1/3 cup corn, fresh or frozen (no need to thaw)
- 15 ounce can black beans, drained
- 14 ounce can diced tomatoes
- 10 ounce can mild red enchilada sauce
- 6 ounce dried orzo
- cilantro, chopped, for garnish
- green onions, chopped, for garnish
- sour cream, optional
- grated cheese, optional
Prepare the orzo according to package directions; drain and set aside.
Heat the olive oil in a large skillet or saute pan over medium until shimmering. Saute the onions, bell pepper, and poblano pepper until soft, about 5-8 minutes. Add the green chilies and warm through. Sprinkle the paprika, cumin, coriander, garlic powder, salt and chili powder over the vegetables and stir until fragrant. Add the corn, beans, tomatoes, and enchilada sauce, and gently simmer for 10 minutes. Garnish with cilantro and green onions.
To serve, let your peeps spoon the chili over the orzo, or, for all-in-one-pan serving ease, mix the orzo into the chili.