Tex Mex Chili Pasta Recipe | MAGGI® Arabia

Tex Mex Chili Pasta

Tex Mex Chili Pasta is an easy, delicious recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 tablespoon vegetable oil or 15 ml
  • 600 g minced beef
  • 1 large onion or 150 g, cut into 1 cm pieces
  • 2 medium red bell pepper or 200 g, cut into 1 cm pieces
  • 1 stalk celery or 50 g, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cocoa powder, unsweetened
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 cups hot water or 750 g
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 can tomatoes, canned with juice or 400 g, crushed
  • 1 can red kidney bean, canned or 400 g, rinsed and drained
  • 3 cups penne pasta dried pasta or 400 g
  • 1 cup cheddar cheese or 100 g, grated
  • 3 spring onion or 50 g, (optional to garnish with)

How to Prepare

  1. Preheat oven to 175°C and position oven rack on low.
  2. In a sauce pan, heat vegetable oil and sauté minced beef until cooked, add onions, bell peppers and celery and continue cooking until onions are soft.
  3. Add garlic, tomato paste, chili powder, cocoa powder, cumin and cinnamon and sauté for another 2-3 mins.
  4. Add hot water , MAGGI® Chicken Bouillon and crushed tomatoes and simmer on medium / low heat for 20 mins, while stirring occasionally.
  5. Add kidney beans and remove from heat.
  6. Place uncooked penne pasta in a large casserole dish, add the chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
  7. Sprinkle chedder cheese on top, cover with aluminum foil and bake in an oven for 40-45 mins or until pasta is cooked and the cheese is melted on top.
  8. As an optional garnish, place chopped spring onion pieces on cooked pasta before serving.

Nutritional Info

Energy : 456.00 Kcal
Protein : 32.00 g
Carbohydrate : 50.00 g
Fats : 17.00 g

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