One Pot Vegetarian Chili Mac
A quick and easy recipe for one pot vegetarian chili mac
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 large yellow onion diced
- 1 15 oz can kidney beans, drained
- 1 15 oz can chili beans, with sauce (do not drain)
- 1 15 oz can sliced stewed tomatoes, with juices
- 4 cups vegetable broth
- 16 oz dry macaroni noodles
- 3 oz tomato paste around 4 tablespoons
- 1 cup diced hungarian wax peppers or substitute bell peppers
- 1 tablespoon chili powder
- ½ teaspoon paprika
- 1 ½ tablespoons cumin
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne
- ⅛ teaspoon pepper
- 2 ½ cups sharp cheddar cheese
- chopped parsley for topping (optional)
Instructions
- In a dutch oven or heavy bottomed pan, sautee garlic, onion, peppers and olive oil for 5-10 minutes on medium high heat, or until onion starts to cook down and is translucent
- Add drained kidney beans, chili beans with sauce, stewed tomatoes, vegetable broth, tomato paste, macaroni noodles, and all spices
- Bring to a boil and cover
- Allow to cook for 12-15 minutes, or until noodles are al dente. Check every few minutes to stir in case of sticking
- Once finished cooking, remove from heat and stir in 1 ½ cups of cheese.
- Serve sprinkled with fresh parsley and topped with remaining cheese
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 44g | Protein: 26g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1317mg | Fiber: 6g | Sugar: 11g