Black Bean Chili with Penne Pasta
25Prep Time Minutes
55Total Time Minutes
12Number of Ingredients
12 ounces dry whole grain penne pasta, uncooked
1 tablespoon extra virgin olive oil
1/2 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
1/2 teaspoon minced garlic
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
|% Daily Value|
|Total Fat||3 g||4%|
|Dietary Fiber||7 g||27%|
|Vitamin C||11 mg||19%|
|Vitamin A||335 iu||7%|
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.
Leftover pasta works great in this recipe.