Name: Baked Chili Mac (Dump and Bake Recipe)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups (8oz) uncooked elbow macaroni; 1 small onion, finely diced; 2 garlic cloves, minced; 1 bell pepper, diced (any color); 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon oregano; 1/4 teaspoon salt; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) diced tomatoes with their juices; 1 can (8 oz) tomato sauce; 2 cups vegetable broth; 1 cup shredded cheddar and/or mozzarella cheese; Cilantro for garnish

Ingredients

Units Scale

2 cups (8oz) uncooked elbow macaroni
1 small onion, finely diced
2 garlic cloves, minced
1 bell pepper, diced (any color)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon salt
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes with their juices
1 can (8 oz) tomato sauce
2 cups vegetable broth
1 cup shredded cheddar and/or mozzarella cheese
Cilantro for garnish

Instructions

Preheat the oven to 400°F. Grease a 9×13 baking dish.
Add the uncooked pasta, onion, garlic, bell pepper, chili powder, cumin, paprika, oregano, salt, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to the dish. Stir well so the pasta is submerged.
Cover tightly with foil and bake for 30 minutes.
Uncover, stir (this is the moment to add 1/4 cup more broth if it looks dry), and check that the pasta is nearly tender. Sprinkle the cheese on top.
Bake uncovered for 10-15 more minutes, until the pasta is tender and the cheese is melted. Let it sit 5 minutes before serving, then top with cilantro.