Description
This vegetarian chili mac is loaded with beans, cheese, and spices for a hearty, budget-friendly meal! This family-friendly recipe is perfect for a weeknight dinner!
Ingredients
Units
Scale
- 2 cups (8oz) uncooked elbow macaroni (or about 4 cups cooked)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons flour
- 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 (15 oz) tomato sauce
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese (plus more for topping)
- Green onions (for garnish)
Instructions
- Cook the pasta according to package directions and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Add the bell pepper, cooking for another 3-4 minutes until softened.
- Stir in the garlic, chili powder, cumin, paprika, and oregano and continue to cook for one minute.
- Add the flour and cook for one minute.
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, and cover the pot. Simmer for about 10-12 minutes, stirring occasionally.
- Add the cooked pasta and cook on low until the pasta is heated through.
- Stir in cheese, then divide into bowls. Add any additional toppings you like!
Notes
Note: You can cook the macaroni with the chili, rather than cooking it separately, but the pasta can get a little soggy if it cooks in the chili for too long. I preferred the texture of cooking the pasta separately. If you’d like to make it all in one pot, add it with the beans, tomatoes, and vegetable broth and simmer until the pasta is just al dente, then remove from heat.