Cheesy Bean Chili with Pasta
Servings: 8 servings
Calories: 632kcal
What can make a big bowl of chili even better? A cheesy bean chili with pasta, of course! This is an easy to make hearty meal!
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 cups tomato sauce
- 2 tablespoons tomato paste
- 28 ounces canned tomatoes, roughly chopped
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 19 ounces red kidney beans, drained and rinsed
- 19 ounces black beans, drained and rinsed
- 450 grams macaroni, cooked and drained
- 2 cups cheddar cheese, shredded (plus more for garnish)
- 1/2 cup sour cream, for garnish
- 1/2 cup parsley, finely chopped (plus more for garnish)
Instructions
- In a large sauce pot, over medium heat, add the olive oil and onions. Cook until the onions are translucent and tender - about 8 minutes. Add the garlic and cook for another two minutes.
- Add the tomato sauce, tomato paste, canned tomatoes, chili powder, cumin, coriander, salt, and pepper. Stir to combine and simmer for 20 minutes.
- Add the kidney and black beans. Stir to combine and simmer for another 20 minutes.
- Next, add in the cooked pasta and chopped parsley. Stir to combine and simmer for 5 minutes or until the pasta is warmed through.
- Turn off the heat and stir through the cheddar cheese.
- Serve immediately and top with with more cheese, sour cream, and parsley for garnish.
Nutrition
Calories: 632kcal | Carbohydrates: 90g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 1179mg | Potassium: 1430mg | Fiber: 17g | Sugar: 12g | Vitamin A: 2250IU | Vitamin C: 24mg | Calcium: 339mg | Iron: 7.7mg