Save This hearty Cheesy Black Bean Chili Pasta combines the bold flavors of chili with creamy cheese and protein-rich black beans for a comforting weeknight dinner that always satisfies. The combination of Mexican-inspired spices and melty cheese creates a dish that's both familiar and exciting.
I first created this recipe during a particularly busy week when I needed something that would please everyone at my table. What started as a pantry cleanout meal has become one of our most requested dinners especially on chilly evenings when we need something warm and satisfying.
Ingredients
- Penne or rotini pasta: The spiral shape catches all the sauce perfectly making every bite flavorful
- Black beans: Provide plant based protein and hearty texture that makes this dish filling
- Diced tomatoes: Use fire roasted for extra depth of flavor
- Red bell pepper: Adds sweetness and a pop of color to balance the rich sauce
- Chili powder: The backbone of the flavor profile look for a medium heat variety
- Smoked paprika: Just a touch adds wonderful smoky depth that elevates the entire dish
- Cheddar and Monterey Jack cheese: Use freshly grated for the creamiest melt avoid pre shredded which contains anti caking agents
- Cream cheese: The secret ingredient that creates an ultra silky sauce without requiring a roux
Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook pasta until just al dente about 1 minute less than package directions suggest. This ensures the pasta will finish cooking in the sauce without becoming mushy. Reserve half a cup of pasta water before draining in case you need to loosen the sauce later.
- Build the Flavor Base:
- Heat olive oil in a large deep skillet over medium heat until it shimmers. Add diced onion and cook for 3 to 4 minutes stirring occasionally until they become translucent and start to soften. This creates the aromatic foundation for your dish. Add garlic and diced red bell pepper and continue cooking for another 2 minutes until fragrant and the peppers begin to soften.
- Create the Chili Base:
- Add black beans diced tomatoes with their juices and green chilies if using to the skillet. The tomato juices will deglaze the pan incorporating all the flavor from the sautéed vegetables. Stir to combine thoroughly ensuring everything is evenly distributed.
- Season and Simmer:
- Sprinkle in all the spices chili powder cumin smoked paprika salt pepper and cayenne if using. Stir well to coat all ingredients evenly with the spice blend. Allow the mixture to simmer for 5 to 7 minutes stirring occasionally. This cooking time allows the flavors to meld and the sauce to reduce slightly intensifying the flavor.
- Make it Creamy:
- Reduce heat to low to prevent the dairy from curdling. Add milk cream cheese and both shredded cheeses to the skillet. Stir constantly in a figure eight motion until all cheese has melted completely and the sauce becomes smooth and velvety. The combination of cheeses creates the perfect balance of sharpness and meltability.
- Combine and Finish:
- Add the drained pasta directly to the skillet with the sauce. Using tongs or two large spoons gently toss until every piece of pasta is thoroughly coated with the cheesy chili sauce. Allow everything to heat through for 2 to 3 minutes so the pasta can absorb some of the sauce flavors. If the sauce seems too thick add a splash of the reserved pasta water.
Save The smoked paprika is truly the unsung hero in this recipe. I discovered its transformative power years ago when a Spanish friend suggested adding it to my chili. That subtle smokiness completely elevates the dish and makes people wonder what your secret ingredient might be. My daughter now requests this dish specifically when she comes home from college saying nothing else quite hits the spot the same way.
Make Ahead and Storage
This pasta dish actually improves overnight as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of milk or water to loosen the sauce as it will thicken considerably when chilled. Reheat gently on the stovetop or in the microwave in 30 second intervals stirring between each until heated through.
Ingredient Substitutions
For a protein boost add 1 pound of browned ground turkey beef or plant based crumbles to the skillet after cooking the vegetables. Kidney beans or pinto beans work beautifully in place of black beans if thats what you have on hand. Any short pasta shape works well including farfalle shells or elbow macaroni just be sure to cook to al dente. For dairy free needs substitute your favorite plant based milk and vegan cheese alternatives the texture will be slightly different but still delicious.
Serving Suggestions
This hearty pasta stands perfectly on its own but pairs wonderfully with a simple green salad dressed with lime vinaigrette to cut through the richness. For a fun presentation serve in wide bowls and set up a toppings bar with sliced avocado sour cream extra cheese crushed tortilla chips and hot sauce. During summer months add a side of grilled corn on the cob brushed with chili lime butter for a complete meal that celebrates seasonal produce.
Seasonal Adaptations
Summer version Add fresh corn kernels cut from the cob and diced zucchini for a lighter fresher take. Fall adaptation Incorporate roasted butternut squash cubes for sweetness and extra nutrition. Winter comfort Add a layer of the pasta mixture to a baking dish top with extra cheese and bake until bubbly for a casserole style presentation
Save This Cheesy Black Bean Chili Pasta is a guaranteed crowd pleaser perfect for busy weeknights or cozy weekends. Enjoy this flavorful and satisfying dish.
Recipe FAQ
- → Can I make this dish vegan?
Yes, use plant-based cheeses and your favorite non-dairy milk. Ensure all cheese alternatives melt well for a creamy sauce.
- → What pasta shapes work best?
Penne and rotini hold the sauce and ingredients well, but any short pasta like fusilli or shells are also great options.
- → How can I increase the veggie content?
Add corn kernels, zucchini, or spinach for more veggies. Sauté with the bell pepper until just tender.
- → Is this dish spicy?
The heat level is mild, but you can adjust spice by adding more chili powder or cayenne pepper to taste.
- → Can I prepare it gluten-free?
Absolutely, simply use your preferred gluten-free pasta. All other ingredients are naturally gluten-free.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk on the stovetop or microwave.