Black Bean Chili with Penne Pasta

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


10 servings (1 cup each)


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


  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
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
Calcium 36.7 mg
Iron 2.2 mg
Vitamin A 368.8 iu
Vitamin C 9.5 mg

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