Description
Delight in this Vegetarian Chili Mac, a one-pot recipe that’s hearty, filling, and perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Chopped Onion
- 1 medium Bell Pepper
- 2 medium Medium Carrots
- 3 cloves Garlic (minced)
- 2 tablespoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 14.5 ounces Diced Tomatoes
- 10 ounces Diced Tomatoes with Green Chilies
- 2 cups Elbow Macaroni Pasta
- 1 can Black Beans (drained and rinsed)
- 1 can Red Kidney Beans (drained and rinsed)
- 2 cups Water
- 1.5 cups Shredded Cheese
Instructions
- Heat Olive Oil: Warm olive oil in a large pot over medium heat. Once hot, add chopped onion, bell pepper, and carrots. Sauté for about 6 minutes until everything is softened.
- Add Garlic and Spices: Stir in minced garlic, chili powder, ground cumin, and salt. Cook for 30 seconds until your kitchen smells heavenly.
- Combine Ingredients: Add the diced tomatoes, tomatoes with green chilies, elbow macaroni, black beans, red kidney beans, and water. Give everything a good stir to combine those lovely flavors.
- Simmer Gently: Increase the heat to medium-high and bring the mixture to a simmer. Cover and reduce the heat to low, cooking for 12-15 minutes until the pasta is tender and most liquid is absorbed.
- Finish with Cheese: Remove from heat, then stir in most of the shredded cheese, saving a little for topping. Sprinkle the remaining cheese on top and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: Vegetarian Chili Mac