Full of Veggies Italian Chili With Penne Pasta

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

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).
Most Helpful

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.

lauralie41 April 05, 2007