Go Back
–+ servings

Chunky Three-Bean and Sausage Chili with Pasta

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Dishes, Pasta, Stews
Servings 6
Calories 359.7 kcal

Nutrition

Calories: 359.7 kcalCarbohydrates: 32.34 gProtein: 15.25 gFat: 19.41 gSaturated Fat: 6.64 gCholesterol: 43.09 mgSodium: 911.83 mgFiber: 6.6 gVitamin A: 22.9215 IUCalcium: 60.74 mgIron: 3.19 mg

Ingredients
  

  • 1 lb hot Italian sausage cut into 1-inch pieces (mild sausage may be substituted if desired)
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 2 tbsp chili powder
  • 1-1/2 tsp ground cumin
  • 1/2 tsp dried oregano leaves
  • 1 14-1/2- ounce can diced tomatoes undrained
  • 1 14-1/2- ounce can beef broth not condensed
  • 1 cup water
  • 1 cup fresh or frozen corn kernels
  • 1 cup rinsed and drained canned garbanzo beans
  • 1 cup rinsed and drained canned black beans
  • 1 cup rinsed and drained canned light or dark red kidney beans
  • 1 4- ounce can green chiles rinsed and drained
  • 2 oz 1/2 cup small pasta shells
  • 1/2 cup tomato sauce
  • 1/2 tsp sugar
  • 1/2 tsp salt

Instructions 

  • Heat dutch oven (preferably cast iron) over medium-high heat for 1 minute. Add sausage, brown, and, using a slotted spoon, transfer to paper towels to drain. Pour off excess grease from dutch oven, add onion and green pepper, and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  • Remove from heat. If a thinner consistency is desired, add 1/2 - 3/4 cup water. Let stand, covered, for 20 minutes before serving. Reheat over low heat. Flavors will be at their peak if chili is then served immediately.
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors