Ingredients

• 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)

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Instructions

1. 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 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g
2. Photograph by Antonis Achilleos