Chili Pasta with Beans

• 1 tablespoon canola oil
• 3/4 cup onions chopped
• 3/4 cup beef, sirloin steak ground
• 4 teaspoons chili powder
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 2 cups water
• 3/4 teaspoon salt
• 6 ounces pasta, wagon wheel uncooked, about 2 1/4 cups
• 15 ounces pinto beans no-salt-added, rinsed and drained
• 14.5 ounces tomatoes, canned fire-roasted diced with green chiles (such as Muir Glen), undrained
• 8 ounces tomato sauce canned, no-salt-added

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble.
3. Stir in chili powder, cumin, and oregano; cook 1 minute.
4. Stir in 2 cups water and remaining ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 18 minutes or until pasta is done

canola oil, onions, beef, chili powder, cumin ground, oregano, water, salt, pasta, pinto beans, tomatoes, tomato sauce

Taken from recipeland.com/recipe/v/chili-pasta-beans-48507 (may not work)