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Black Bean Chili with Penne Pasta

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Black Bean Chili with Penne Pasta

Black Bean Chili with Penne Pasta

A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness Recipe concept developed by The Culinary Institute of America

PREP TIME 25 minutes

COOK TIME 55 minutes

Yield

10 servings (1 cup each)

Ingredients

1/4 Cup chopped celery
1/2 Teaspoon minced garlic
2 Tablespoon chopped fresh cilantro
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 can (15 oz each) Hunt's® Tomato Sauce
1 Tablespoon extra virgin olive oil
1/2 Cup chopped red onion
12 Ounce dry whole grain penne pasta, uncooked
1 Tablespoon finely chopped jalapeno pepper
1/4 Cup chopped red bell pepper
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1/2 Teaspoon kosher salt
2 Teaspoon ground cumin
1/4 Teaspoon ground black pepper

Preparation

  1. Prepare pasta according to package directions. Drain and set aside.
  2. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
  3. Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
  4. Add reserved pasta to chili; stir to combine.

Nutritional Information

Serving Size: 1 cup
Vitamin A 368.8 iu
Iron 2.2 mg
Calories 175
Total Fat 2.8 g
Saturated Fat .2 g
Cholesterol 0 mg
Sodium 659 mg
Carbohydrate 35.4 g
Dietary Fiber 6 g
Protein 6.4 g
Sugars 3.1 g
Vitamin C 9.5 mg
Calcium 36.7 mg

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