Chili with Beans and Penne Casserole
Cooking Instructions:
Serve in bowls. Pass grated cheese, chopped onions, and sour cream for toppings.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, pressed
- 1/8-1/4 teaspoon crushed red pepper (optional)
- 1 tablespoon chili powder
- 3- 1/2 cups vegetable broth
- 15-ounce can of pinto beans, rinsed & drained
- 1-12 ounce package vegetarian ground beef crumbles
- 1 (24.5-ounce) jar of Amy’s Organic Family Marinara Pasta Sauce
- 10-ounce can diced tomatoes & green chilies, undrained
- 1 cup frozen corn
- 12-ounce box Lundberg Penne Brown Rice Pasta
Heat oil over medium-high heat in a large skillet. Add onion, garlic, and red pepper and cook until onion is tender. Stir in broth, chili powder, vegetarian crumbles, pinto beans, Amy’s Pasta Sauce, tomatoes and corn; bring to boil. Mix in Lundberg Penne Pasta. Reduce heat to medium and simmer uncovered until Penne is al dente, stirring often, about 7-8 minutes. Serve with toppings. Serves 4-6.