Vegetarian Chili Mac
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
8
ounces
baby bella mushrooms, diced
-
1
medium
white onion, diced
-
1
medium
red bell pepper, diced
-
½
teaspoon
salt
-
3-4
cloves
garlic, minced
-
1
small
jalapeno, diced (optional)
The spices
-
2
teaspoons
chili powder
-
2
teaspoons
cumin
-
1
teaspoon
dry oregano
-
¼
teaspoon
black pepper
The liquids
-
15
ounces
crushed tomatoes
-
8
ounces
tomato sauce
-
4
cups
vegetable broth
The pasta and beans
-
12
ounces
dry elbow pasta
-
2
15 ounce cans
kidney beans, drained and rinsed
The toppings
-
1
cup
shredded cheddar cheese
-
to taste
chopped green onions
-
to taste
chopped fresh cilantro
-
to taste
sour cream
Instructions
- Heat a pot over medium-high heat and add olive oil.
- Sauté the mushrooms, onions, and bell pepper with salt until softened.
- Add garlic and jalapeno, cooking until aromatic.
- Stir in chili powder, cumin, oregano, and black pepper, cooking for 30 seconds.
- Deglaze the pot with a splash of vegetable broth.
- Add crushed tomatoes, tomato sauce, and vegetable broth, bringing to a boil.
- Once boiling, add pasta and kidney beans, stirring to prevent sticking.
- Cook uncovered until pasta is tender.
- Turn off heat and stir in cheddar cheese, then serve with toppings.
Nutrition Facts (estimated)
Servings
5 servings
Calories
565
Total fat
13g
Total carbohydrates
88g
Total protein
29g
Sodium
761mg
Cholesterol
24mg
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