Cheesy Vegetarian Chili Mac
Ingredients
The base
-
1
Tbsp
olive oil
-
1
medium
yellow onion
-
2
cloves
garlic
-
2
Tbsp
flour
-
2
Tbsp
chili powder
The chili mix
-
1
15 oz can
diced tomatoes
-
1
15 oz can
tomato sauce
-
1
15 oz can
kidney beans
-
1
15 oz can
black beans
-
1
15 oz can
pinto beans
-
1
cup
frozen corn kernels
-
2
cups
vegetable broth
The pasta
-
2
cups
uncooked macaroni noodles
The cheese
-
1
cup
shredded sharp cheddar
Instructions
- Sauté diced onion and minced garlic in olive oil until soft.
- Add flour and chili powder, stirring to coat the bottom of the pot.
- Drain and rinse the beans, then add diced tomatoes, tomato sauce, beans, corn, and vegetable broth to the pot.
- Stir to combine and dissolve any flour and chili powder stuck to the pot.
- Add uncooked macaroni noodles and stir to combine, then bring to a boil.
- Once boiling, reduce heat to low and simmer for 12-15 minutes until pasta is tender.
- Stir in shredded cheddar until melted and serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
4g
Total carbohydrates
75g
Total protein
19g
Sodium
921mg
Cholesterol
20mg
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