Bean and Corn Chili Pasta

Recipe

Main Dish
Bean and Corn Chili Pasta

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User Rating

4.2 out of 5 stars
Rate it:
15 ratings

Recipe Data

8
Servings
20min
Prep
30min
Total

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Description

Pairing canned beans with pasta is not only a well-balanced protein-packed vegetarian option, but it's also budget-friendly. Make this tasty combo for less than $5 per serving.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Gustare Vita olive oil
¼ c.Hy-Vee Short Cuts chopped white onions
½ c.Hy-Vee Short Cuts celery, chopped
2serrano chile peppers, finely chopped
1(14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasonings
1(15-oz.) can Hy-=Vee no-salt-added black beans, drained and rinsed
1(15-oz.) Hy-Vee no-salt-added kidney beans, drained and rinsed
¾ c.Hy-Vee vegetable stock
½ c.Hy-Vee frozen cut gold corn
1 ½ tsp.Hy-Vee ground cumin
1 ½ tsp.Hy-Vee chili powder
¾ tsp.smoked paprika
¾ tsp.Hy-Vee salt
¼ c.Hy-Vee ground black pepper
1(16-oz.) pkg. Hy-Vee rigatoni pasta
Desired toppers, such as: sliced avocado, Hy-Vee sour cream, Hy-Vee shredded Colby Jack cheese, sliced serrano chile peppers, and/or fresh cilantro

Things To Grab

  • 2 large stockpots
  • Colander

Directions

  1. Heat oil in a stockpot over medium heat. Add onions, celery, chopped serranos, and garlic; cook until softened. Stir in tomatoes, beans, vegetable stock, corn, cumin, chili powder, paprika, salt, and black pepper. Bring to boiling; reduce heat. Simmer 10 minutes. Keep warm. Meanwhile, cook pasta according to package directions. Divide pasta among 8 serving plates; top each with 1/2 cup chili and desired toppers.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen

Nutrition facts

Servings

330 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 420mg
  • Total Carbohydrates: 65g
  • Protein: 14g

Daily Values

0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Hy-Vee Seasons March 2020