Pasta Chili Cha Cha

Spice up your weeknight dinner routine with Pasta Chili Cha Cha—a bold, fusion-inspired dish that brings the comforting heartiness of chili together with the classic appeal of pasta. This recipe features tender penne pasta tossed in a fiery, flavor-packed chili sauce made with ground beef (or plant-based substitute), red kidney beans, and a blend of aromatic spices like chili powder, cumin, and paprika. A touch of sriracha adds just the right kick, while melted cheddar cheese and a sprinkle of fresh cilantro provide the perfect finishing touch. Ready in under 40 minutes and perfect for feeding a hungry crowd, this one-pot wonder is as easy to make as it is satisfying. Whether you're craving comfort food or something with a spicy twist, Pasta Chili Cha Cha is guaranteed to hit the spot!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams penne pasta
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 300 grams ground beef or plant-based ground meat
• 400 grams canned diced tomatoes
• 200 grams red kidney beans
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sriracha or hot sauce
• 50 grams shredded cheddar cheese
• 2 tablespoons, finely chopped fresh cilantro
• 500 milliliters water

Directions

Step 1

Bring a large pot of salted water to a boil, and cook the penne pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining, then set the pasta aside.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the ground beef or plant-based ground meat to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked. This should take about 5-7 minutes.

Step 5

Pour in the canned diced tomatoes, red kidney beans (drained and rinsed), chili powder, cumin powder, paprika, oregano, salt, and black pepper. Stir well to combine.

Step 6

Simmer the chili mixture for 10 minutes over medium-low heat, stirring occasionally. If the mixture appears too thick, you can add a splash of water to loosen it.

Step 7

Stir in the cooked penne pasta and reserved pasta water (if needed) to coat the pasta evenly in the sauce.

Step 8

Drizzle sriracha or hot sauce over the pasta mixture and stir gently to incorporate.

Step 9

Remove the skillet from heat and sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.

Step 10

Garnish the Pasta Chili Cha Cha with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1935.1g)

Amount per serving	% Daily Value*
Calories	2472.7

Total Fat 115.8g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 274.0mg	0%
Sodium 4413.9mg	0%
Total Carbohydrate 261.7g	0%
Dietary Fiber 32.0g	0%
Total Sugars 25.3g
Protein 105.5g	0%

Vitamin D 0IU	0%
Calcium 745.1mg	0%
Iron 24.4mg	0%
Potassium 3065.7mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 16.8%

Carbs: 41.7%