Recipes » Main Dish » Favorite Bean & Corn Chili With Pasta
T. Colin Campbell Center for Nutrition Studies

Favorite Bean & Corn Chili With Pasta

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
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
Gluten Free Low Sugar Nut Free Soy Free

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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