Fall Chili Pasta

To create a successful Autumn Harvest Chili Pasta, it’s essential to understand the role of each ingredient in the recipe. The base starts with whole wheat pasta, which serves as a hearty foundation. Whole wheat pasta is not only more nutritious than its refined counterpart, but it also adds a slightly nutty flavor and a satisfying texture. Rich in fiber, it helps regulate blood sugar levels and promotes digestive health, making it a staple in any health-conscious kitchen.

As autumn settles in, warm up with a delicious Autumn Harvest Chili Pasta. This comforting dish blends whole wheat pasta with a rich medley of chili flavors and seasonal vegetables, including sweet pumpkin and hearty beans. Not only is it packed with nutrients, but it's also a perfect way to enjoy the bounty of fall. Easy to prepare and full of flavor, this pasta is an ideal meal to share with family and friends on chilly evenings. Celebrate the season with every comforting bite!

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Ingredients

8 oz. whole wheat pasta (penne or fusilli)

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 red or orange bell pepper, diced

1 medium zucchini, diced

1 medium carrot, finely chopped

1 cup canned pumpkin puree

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, with their juices

1 cup vegetable broth

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta and set it aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent. Incorporate the minced garlic, cooking for an additional minute until fragrant.

Add Bell Pepper and Carrot: Stir in the diced bell pepper, zucchini, and carrot, cooking for another 5-7 minutes. The vegetables should begin to soften, enhancing their natural sweetness.

Incorporate the Pumpkin: To the skillet, add the pumpkin puree, kidney beans, black beans, diced tomatoes (with their juices), and vegetable broth. Stir well to evenly combine all ingredients.

Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon, and a pinch of salt and black pepper. Mix thoroughly, allowing it to come to a gentle simmer for about 5 minutes, letting the flavors meld together.

Combine Pasta and Chili: Once simmering, carefully fold in the cooked pasta, stirring until all ingredients are well-coated in the vibrant chili sauce. Heat through for an additional 2-3 minutes.

Serve: Remove the skillet from heat. Scoop the pasta chili into serving bowls. Finish with a garnish of fresh cilantro or parsley, and if desired, sprinkle with grated Parmesan cheese for an added creamy touch.

Enjoy! Serve warm and savor the comforting, cozy flavors of autumn in every bite!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

Presentation Tips: For a beautiful presentation, serve in rustic bowls and top with a sprig of cilantro or parsley. Consider adding a slice of crusty bread on the side for dipping.