Chili Pasta with Beans

(this is double what the recipe calls for)

Ingredients

• 2 tablespoon canola oil 
• 1 1/2 cups chopped onion (I didn't have onion, so I used onion powder)
• 1 1/2 pounds ground sirloin (85/15)
• 8 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 4 cups water
• 1 1/2 teaspoons salt
• 12 ounces uncooked pasta (I used rotini this time)
• 2 (15-ounce) cans Brooks' Chili Beans (1 hot and 1 mild)
• 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained (I didn't have these readily available this time)
• 1 (15-ounce) can tomato sauce 

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

Source:  Greater Things Maureen Callahan, Cooking Light  JANUARY 2009