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Easy Chili Cavatappi

Mat Myers

"This very easy recipe uses two pans and has 'pantry' written all over it. It tastes like what you would expect if Hormel® and Chef Boyardee® shared a kitchen. Perfect for kids. Substitute the cavatappi with any full-bodied pasta, such as bow-tie, wagon-wheel, or mostaccioli. You can even sneak in some frozen corn for a little tex-mex feel. Top it with cheese when serving."
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40 m servings 395 cals
Original recipe yields 6 servings

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  • Prep

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  1. Bring water to a boil in a large pot; add salt. Pour cavatappi into the boiling water and cook until tender but firm to the bite, 10 to 12 minutes; drain and rinse cavatappi.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and transparent, 5 to 10 minutes. Increase heat to medium-high and stir ground beef into onion mixture. Cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain excess grease and return skillet to heat.
  3. Mix tomato sauce, chili powder, and cumin into ground beef mixture; cook, stirring occasionally, until tomato sauce is heated through, about 3 minutes. Stir cavatappi into meat sauce until evenly coated; add black beans and pepper. Cook and stir over medium-low heat until flavors have blended, about 5 minutes.


  • Cook's Note:
  • For a little extra spice, add 1/4 teaspoon cayenne powder.

Nutrition Facts

Per Serving: 395 calories; 13.7 g fat; 45 g carbohydrates; 22.9 g protein; 46 mg cholesterol; 782 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Simple, delicious and VERY kid friendly! I did add some chopped green pepper to the onions and because I didn't have quite enough tomato sauce, I added in a can of petite diced tomatoes (undrain...

Made as written at the request of my husband who was remembering this from his childhood. He said it was perfect. New to me, but decent cold weather comfort food.