Hearty Vegetarian Chili Mac
A delightful twist on traditional chili mac, this hearty vegetarian dish is filled with protein-rich beans and fresh vegetables, making it a nutritious and comforting weeknight dinner.
Ingredients
Pasta and Beans
- 1 cup elbow macaroni Can substitute with any preferred pasta shape
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
Vegetables
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Spices and Broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups vegetable broth
- Salt and pepper to taste
Cheese
- 1 cup shredded cheese (cheddar or vegan) For a plant-based option, use vegan cheese
Instructions
Preparation
- In a large pot, sauté the onion and bell pepper until softened, about 5 minutes.
- Add garlic and cook for an additional minute, letting its aroma fill the kitchen.
- Stir in chili powder and cumin, cooking for 1 minute to toast the spices.
- Add the macaroni, beans, diced tomatoes, and vegetable broth. Mix well.
Cooking
- Bring the mixture to a boil, then reduce heat to a simmer and cover.
- Cook for about 10-12 minutes, or until the pasta is cooked al dente.
- Stir in the cheese until it’s melted and creamy, making the dish even more comforting.
- Adjust seasoning with salt and pepper.
Notes
Garnish with fresh herbs like cilantro or parsley. Top with avocado slices or a dollop of sour cream. Serve with a side salad or tortilla chips. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Reheat with vegetable broth or water.