Chili Pasta Recipe - Casserole
This Chili Pasta Recipe is a nice comforting main dish that is also an easy to make casserole. Bake up a spicy batch for dinner. Easily doubled for a large gathering too.
Servings 4 Servings
Calories 572kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup white onion, diced
- 2 cloves garlic, finely diced
- 8 ounces rotelle or any other small pasta
- 15 ounces kidney beans - 1 can, drained and rinsed
- 15 ounces whole kernel corn - 1 can, drained and rinsed, or 1 ear of corn shucked and cut from the cob
- 1 ½ cup Roma tomatoes - about 4 Roma's, diced or i 15 ounce can
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup grated vegan cheddar type cheese
Instructions
- Drizzle the oil into a large skillet on medium-high heat. Add the onions and sauté for about 5 minutes.
- Add the garlic and saute about 5 minutes watching so that the garlic does not burn. Remove from heat.
- While the onion is sauteeing cook the rotelle pasta as directed on the package until cooked al dente.
- Drain the pasta and set aside.
- To a large bowl add the cooked onion and garlic, drained kidney beans, the drained (or fresh) corn, diced tomatoes, tomato paste, vegetable broth, and spices. Stir until well mixed.
- Add the cooked pasta and lightly toss until well incorporated.
- Lightly oil a 9"x13" baking dish.
- Pour the chili pasta mixture into a 9×13 dish.
- Spread it out evenly with a spatula and sprinkle with the vegan cheese.
- Place in preheated 350 degree oven and bake for 20 minutes.
- Spoon into serving dishes at the stove or at the table.
Notes
Enjoy the food and the compliments! This can be easily doubled or tripled for a larger gathering too.
Nutrition
Serving: 1Serving | Calories: 572kcal | Carbohydrates: 96g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 1100mg | Potassium: 833mg | Fiber: 13g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 8.1mg | Calcium: 84mg | Iron: 5.5mg