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    You are in: Home / Recipes / Full of Veggies Italian Chili With Penne Pasta Recipe
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    Full of Veggies Italian Chili With Penne Pasta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    southern chef in louisiana's Note:

    This chili is full of color and flavor. Serve it over pasta with a salad and fresh bread.

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    Units: US | Metric


    1. 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. 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).

    Browse Our Top Penne Recipes

    Ratings & Reviews:

    • on April 05, 2007


      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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    Nutritional Facts for Full of Veggies Italian Chili With Penne Pasta

    Serving Size: 1 (3635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1080.6
    Calories from Fat 193
    Total Fat 21.4 g
    Saturated Fat 5.3 g
    Cholesterol 73.7 mg
    Sodium 1721.7 mg
    Total Carbohydrate 178.4 g
    Dietary Fiber 36.2 g
    Sugars 18.7 g
    Protein 53.0 g

    The following items or measurements are not included:

    chili seasoning mix

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