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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| ¼ c. Hy-Vee Short Cuts chopped white onions | ||
| ½ c. Hy-Vee Short Cuts celery, chopped | ||
| 2 serrano 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 tsp. 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
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
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%