Full of Veggies Italian Chili with Penne Pasta
Packed with vibrant vegetables, hearty beans, and tender penne pasta, this Full of Veggies Italian Chili with Penne Pasta is a comforting one-pot meal bursting with Mediterranean flavors. Featuring a medley of zucchini, bell peppers, carrots, and celery, this vegetarian chili is simmered to perfection in a rich tomato broth seasoned with aromatic oregano, basil, and just a touch of crushed red pepper flakes for a subtle kick. High-protein cannellini and kidney beans add satisfying texture, while the addition of penne pasta makes it a hearty, complete dish. Ready in under an hour, this recipe is perfect for weeknight dinners or meal prep, and it’s easily customizable with fresh parsley and a sprinkle of Parmesan cheese for a finishing touch. Whether you’re looking for a healthy comfort food option or an Italian-inspired twist on classic chili, this dish delivers bold flavors and wholesome satisfaction that your whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 pieces garlic cloves, minced
- 1 medium zucchini, diced
- 2 medium bell peppers (mixed colors), diced
- 1 medium carrot, peeled and diced
- 2 pieces celery stalks, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces penne pasta
- 2 tablespoons fresh parsley, chopped
- to taste Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the zucchini, bell peppers, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the canned diced tomatoes, tomato sauce, cannellini beans, kidney beans, and vegetable broth.
Season the mixture with oregano, basil, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the chili simmer for 25 minutes, stirring occasionally.
While the chili is simmering, cook the penne pasta according to the package directions until al dente. Drain and set aside.
When the chili has finished simmering, stir in the cooked penne pasta and let it heat through for 2-3 minutes.
Taste and adjust the seasoning if necessary.
Serve the chili hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 14.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
