Full of Veggies Italian Chili With Penne Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This chili is full of color and flavor. Serve it over pasta with a salad and fresh bread. 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:
1. 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.
2. 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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