Full of Veggies Italian Chili With Penne Pasta

• 1 large sweet onion, chopped
• 1 large red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 2 tablespoons olive oil
• 1 lb ground chuck
• 1 large zucchini, diced
• 1 (11 ounce) can sweet whole kernel corn, undrained
• 1 (15 ounce) can tomato sauce
• 2 (10 ounce) cans diced tomatoes, with green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 teaspoon sugar
• 1 (1 3/4 ounce) envelopetexas-style chili seasoning mix
• 1 (1 lb) box penne pasta
• freshly grated parmesan cheese (to garnish)

1. Saute the first 3 ingredients in the hot oil in a large stock pot over medium-high heat for 5 minutes or until tender.
2. Stir in beef that has been browned.
3. Add the remaining ingredients except the pasta.
4. Bring to boil; reduce heat, simmer uncovered stirring often for 30 minutes.
5. While the chili is cooking, cook the pasta according to the directions on the box; drain.
6. Serve this chili over the penne pasta.
7. Sprinkle with parmesan cheese if desired (remove the bay leaves before serving).

sweet onion, red bell pepper, garlic, salt, pepper, bay leaves, olive oil, ground chuck, zucchini, sweet whole kernel corn, tomato sauce, tomatoes, black beans, pinto beans, sugar, penne pasta, parmesan cheese

Taken from www.food.com/recipe/full-of-veggies-italian-chili-with-penne-pasta-53239 (may not work)