3-Bean Chili Pasta Bake

3-Bean Chili Pasta Bake


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Try something new this week with a chili-pasta hybrid! This spicy 3-bean chili is tossed with tender pasta to make for a terrific meal. Top with your favorite cheese to finish it off!

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 T. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 T. chili powder
  • 2 tsp. paprika
  • 1 (12 oz.) can Southwestern corn
  • 1 (14 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • ¼ C. ketchup
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can white beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 box penne pasta, cooked and drained

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Preheat oven to 375 degrees. In a large saucepan, heat oil and sauté onion and garlic until softened; season with chili powder and paprika. Stir in tomatoes, Southwestern corn, tomato sauce, and ketchup. Cook for 7 to 10 minutes. Add in beans, cover, and simmer for a few minutes. In a greased baking dish, add your cooked pasta. Toss with half of the sauce and top with the remaining. Feel free to add cheese if desired. Bake for 15 minutes until heated through.

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