Favorite Bean & Corn Chili With Pasta
Super easy and tasty, this dish can be made in 10–15 minutes. You can save even more time by using canned tomatoes, canned kidney beans, and frozen corn, just make sure to check the salt content for the canned tomatoes.
Prep: 15 mins
Cook: 15 mins
Yield: 6 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
- 1 cup diced onions
- 4 garlic cloves, minced
- 1 Tbsp dried oregano
- 1 Tbsp chili powder
- 2 Tbsp low-sodium vegetable broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes with jalapeños
- 1 cup chopped green bell peppers
- 1 large carrot, grated
- 2 cups corn
- 1 tsp salt
- 8 ounces whole grain pasta, cooked
Instructions
Instructions
- 1. In a medium skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until onions brown.
- 2. Add kidney beans, tomates, bell peppers, carrot, corn, and salt. Cover and cook over medium heat for 12–15 minutes.
- 3. Serve on top of cooked pasta.
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