This baked chili pasta casserole is full of warming spices and hearty beans. It is gluten free and vegetarian.
Preheat oven to 350 degrees F.
Grease 7x10 inch baking dish with coconut oil.
Cook pasta according to package instructions, drain, rinse with cold water and set aside.
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.
While chili is simmering, mix together in a small bowl topping ingredients, set aside.
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.
Serve and enjoy. Note: You can also freeze the leftovers and keep in freezer for up to one month.