Full of Veggies Italian Chili With Penne Pasta

"This chili is full of color and flavor. Serve it over pasta with a salad and fresh bread."
 
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Ready In:
45mins
Ingredients:
18
Yields:
4 quarts
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ingredients

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directions

  • Sauté the first 3 ingredients in the hot oil in a large stock pot over medium-high heat for 5 minutes or until tender. Stir in beef that has been browned. Add the remaining ingredients except the pasta. Bring to boil; reduce heat, simmer uncovered stirring often for 30 minutes.
  • While the chili is cooking, cook the pasta according to the directions on the box; drain. Serve this chili over the penne pasta. Sprinkle with parmesan cheese if desired (remove the bay leaves before serving).

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Reviews

  1. Enjoyed this chili and loved the corn and zucchini! I had ground round in the freezer so used it in place of the ground chuck. Black beans arent our favorite, in place of them I used kidney beans. I did add a little more tomato sauce and omitted the teaspoon of salt. Nice meal and the leftovers are even better! Thank you southern chef in louisiana for creating this chili recipe.
     
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RECIPE SUBMITTED BY

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
 
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