Vegetarian Chili Mac
40 minYields 10 cups
A hearty one-pot vegetarian chili with elbow pasta, beans, tomatoes, and melted cheddar cheese.
| prepCook pasta according to package directions; set aside. | ||||||||
| 1 tablespoon olive oil | Sauté onion, 3–4 min | Add bell pepper, cook 3–4 min | Stir in garlic & spices, cook 1 min | Cook flour, 1 min | Add beans, tomatoes & broth; bring to boil | Simmer covered, 10–12 min | Stir in pasta, heat through | Stir in cheese; serve with green onions |
| 1 small onion, diced | ||||||||
| 1 bell pepper, diced | ||||||||
| 2 garlic cloves, minced | ||||||||
| 1 tablespoon chili powder | ||||||||
| 1 teaspoon cumin | ||||||||
| 1 teaspoon paprika | ||||||||
| 1 teaspoon oregano | ||||||||
| 2 tablespoons flour | ||||||||
| 1 can (425 g) black beans, drained and rinsed | ||||||||
| 1 can (425 g) kidney beans, drained and rinsed | ||||||||
| 1 can (425 g) diced tomatoes with their juices | ||||||||
| 1 can (425 g) tomato sauce | ||||||||
| 480 ml vegetable broth | ||||||||
| 225 g uncooked elbow macaroni (cooked) | ||||||||
| 115 g shredded cheddar cheese (plus more for topping) | ||||||||
| Green onions (for garnish) | ||||||||
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