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|
- Prepare pasta according to package directions. Drain and set aside.
- 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.
- 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.
- Add reserved pasta to chili; stir to combine.
|Serving Size:||1 cup|
|Total Fat||2.8 g|
|Saturated Fat||.2 g|
|Dietary Fiber||6 g|
|Vitamin A||368.8 iu|
|Vitamin C||9.5 mg|
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