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Tex Mex Chili Pasta

Name: Tex Mex Chili Pasta
Cook time: 4200 s
Total time: 4200 s
Yield: 9
Cuisine: Italian
Ingredients: 1 tablespoon Vegetable oil; 600 grams Lean minced beef; 1 large Onions finely chopped; 2 Mediums red bell pepper cut into cubes; 1 piece Celery stick finely chopped; 6 Cloves Garlic finely chopped; 40 grams Tomato Paste; 2 tablespoons Chili powder; 1 teaspoon Cocoa powder; 2 teaspoons ground cumin; 1 teaspoon Ground cinnamon; 3 cups Hot Water; 2 cubes MAGGI® Beef Bouillon; 1 can Tomato with juice; 1 can Red kidney bean rinsed and drained; 400 grams Penne pasta; 1 cup Cheddar cheese grated; 3 Mediums spring onions finely chopped

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Tex Mex Chili Pasta is an easy, delicious recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Brunch

Lunch

Main course

Ingredients

Servings

- 9 Portions +

Vegetable oil

1 tablespoon Vegetable oil

Lean minced beef

600 grams Lean minced beef

Onions, finely chopped

1 large Onions, finely chopped

red bell pepper, cut into cubes

2 Mediums red bell pepper, cut into cubes

Celery stick, finely chopped

1 piece Celery stick, finely chopped

Garlic, finely chopped

6 Cloves Garlic, finely chopped

Tomato Paste

40 grams Tomato Paste

Chili powder

2 tablespoons Chili powder

Cocoa powder

1 teaspoon Cocoa powder

ground cumin

2 teaspoons ground cumin

Ground cinnamon

1 teaspoon Ground cinnamon

Hot Water

3 cups Hot Water

MAGGI® Beef Bouillon

2 cubes MAGGI® Beef Bouillon

Tomato with juice

1 can Tomato with juice

Red kidney bean, rinsed and drained

1 can Red kidney bean, rinsed and drained

Penne pasta

400 grams Penne pasta

Cheddar cheese, grated

1 cup Cheddar cheese, grated

spring onions, finely chopped

3 Mediums spring onions, finely chopped

Tex Mex Chili Pasta

Nutri value

Carbohydrates	52.72 g
Energy	401.64 kcal
Fat	9.94 g
Protein	27.26 g
Fiber	6.59 g
Sodium	319.61 g
Sugar	8.89 g

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Instructions

8 Steps

70'

Total

Preparation

70'

Cooking

Waiting

Step by step

1 of 8

Step 1

Preheat oven to 175°C and position oven rack on low.

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2 of 8

Step 2

In a sauce pan, heat vegetable oil and sauté minced beef until cooked, add onions, bell peppers and celery and continue cooking until onions are soft.

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3 of 8

Step 3

Add garlic, tomato paste, chili powder, cocoa powder, cumin and cinnamon and sauté for another 2-3 mins.

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4 of 8

Step 4

Add hot water , MAGGI® Beef Bouillon and crushed tomatoes and simmer on medium / low heat for 20 mins, while stirring occasionally.

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5 of 8

Step 5

Add kidney beans and remove from heat.

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6 of 8

Step 6

Place uncooked penne pasta in a large casserole dish, add the chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.

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7 of 8

Step 7

Sprinkle chedder cheese on top, cover with aluminum foil and bake in an oven for 40-45 mins or until pasta is cooked and the cheese is melted on top.

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8 of 8

Step 8

As an optional garnish, place chopped spring onion pieces on cooked pasta before serving.

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