Hearty Black Bean Chili with Penne Pasta | CIA Recipe

Black Bean Chili with Penne Pasta

PREP TIME 25 minutes
COOK TIME 55 minutes

YIELD 10 servings (1 cup each)

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

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.

   Leftover pasta works great in this recipe.

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.

This recipe appears in: Chilis 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