Black Bean Chili with Penne Pasta
Minutes Prep Time: 25
Minutes Total Time: 55
Servings: 10
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 55
Servings: 10
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 4% |
Carbohydrate | 35 g | 12% |
Cholesterol | 0 | |
Total Fat | 3 g | 4% |
Iron | 2 mg | 12% |
Calories | 175 kcal | 9% |
Sodium | 640 mg | 27% |
Protein | 6 g | 13% |
Saturated Fat | 1% | |
Sugars | 3 g | 0 |
Vitamin C | 11 mg | 19% |
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.
Black Bean Chili with Penne Pasta