Description
A hearty and flavorful vegetable pasta chili that is perfect for a cozy dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 1 bell pepper, diced
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2½ cups vegetable broth
- 2 cups dry elbow macaroni or small pasta
- 1½ cups shredded cheddar cheese (or plant-based alternative)
- Optional toppings: sliced green onions, jalapeños, extra cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened (5–6 minutes).
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add beans, diced tomatoes, tomato sauce, and broth. Stir well.
- Mix in pasta and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until pasta is cooked and sauce thickens (about 12–15 minutes).
- Turn off heat and stir in cheese until melty and fully combined.
- Serve hot with toppings of your choice.
Notes
- This chili can be customized with any vegetables you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 20mg