Full of Veggies Italian Chili With Penne Pasta
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
4 quarts
ingredients
- 1 large sweet onion, chopped
- 1 large red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 2 tablespoons olive oil
- 1 lb ground chuck
- 1 large zucchini, diced
- 1 (11 ounce) can sweet whole kernel corn, undrained
- 1 (15 ounce) can tomato sauce
- 2 (10 ounce) cans diced tomatoes, with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 teaspoon sugar
- 1 (1 3/4 ounce) envelope texas-style chili seasoning mix
- 1 (1 lb) box penne pasta
- freshly grated parmesan cheese (to garnish)
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
-
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.
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
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.