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Three Bean Chili with Pasta


Meatless chili can be paired with a variety of whole grain pastas for that perfect cool weather dish.


Three Bean Chili with Pasta
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  • 1-27 oz can of chili beans, plus 1-16 oz can chili beans
  • 1-15 oz can black beans, drained
  • 1-15 oz can red kidney beans
  • 1-64 oz vegetable juice
  • 1 small-medium tomato
  • 2 tsp lemon juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • 1 Tbsp cilantro
  • 1 med onion, diced
  • 1 large clove garlic
  • 1 cup spinach
  • ½ each green, red, and yellow peppers
  • 2 cups elbow macaroni


  1. Mix first 7 ingredients together, saving out approximately 1 cup of vegetable juice.
  2. Pour cup of vegetable juice into Vitamix or blender.
  3. Add cilantro, onion, garlic, spinach and peppers. Blend until smooth.
  4. Add to bean mixture. Simmer for 30 minutes.
  5. Add elbow macaroni, mix and allow to re-hydrate for an additional 30 minutes.
  6. Adjust amount of seasonings and types of vegetables to individual taste.

*If making chili ahead of time, wait to add macaroni until 30 minutes before planning to eat. The pasta can become a little soggy if cooked too long.

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