An easy filling meal, makes plenty to freeze for later.
Combine all ingredients except pasta in a large slow cooker or stock pot. Cook on low for 5-7 hrs, stirring occasionally. Add more seasoning if desired. Add pasta about 20 minutes before ready to serve. Stir and cook until pasta is tender.
I use the oregano and basil seasoned tomatoes. We serve with sweet cornbread and a sprinkle of cheese. If you like spicy chili, you may want to double the pepper and chili powder.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 375 | ||
Calories from Fat: 139 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 52.3mg | 2 % | |
Potassium 905.1mg | 24 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 22.4g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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