This baked chili pasta casserole is full of warming spices and hearty beans. It is gluten free and vegetarian.
- 8 oz small shell pasta (I used Banza brand)
- 1 tsp coconut oil
- 1 Tbsp extra-virgin olive oil
- 3/4 c chopped onion
- 1/4 c chopped green bell pepper
- 3 cloves garlic, minced
- 1 1/2 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 15oz can black beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- 1 14.5oz can tomato sauce
- 1 14.5oz can diced tomatoes
- 1/2 c almond flour (or panko gluten free bread crumbs)
- 1 tsp extra-virgin olive oil
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Preheat oven to 350 degrees F.
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Grease 7x10 inch baking dish with coconut oil.
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Cook pasta according to package instructions, drain, rinse with cold water and set aside.
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In large fry pan, add olive oil, onions, and green peppers, cook for 5 to 6 minutes or until they are soft. Then add minced garlic and cook for 1 more minute. Now, to the fry pan add chili powder, cumin, sea salt and black pepper, cook for 2 more minutes ( this just wakes up the spices). Next add in the tomato sauce and diced tomatoes, stir well. Lastly add in black beans and pinto beans, simmer chili for another 10-15 minutes so all the flavors mix together.
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While chili is simmering, mix together in a small bowl topping ingredients, set aside.
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In prepared baking dish, add cooked pasta and chili, carefully mix well. Then sprinkle topping over the pasta/chili casserole. Bake for 30 minutes or until topping is golden brown and casserole is warmed through. Add the almond flour topping for the last 10-15 minutes of baking.
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Serve and enjoy. Note: You can also freeze the leftovers and keep in freezer for up to one month.