Chili mac is a classic vegetarian comfort food recipe that’s
made in one pot in just 30 minutes. This recipe is great for last-minute
dinners or to share on game day!
Ingredients
- 1 tablespoon olive oil
- 8 ounces white mushrooms, chopped
- 1 medium white onion, diced
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dry oregano
- 10 ounces dry elbow pasta
- 2 cans (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) crushed tomatoes
- 1 can (4 ounces) tomato sauce
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- chopped green onions, for topping
Instructions
- Heat olive oil in a dutch oven or large pot. Add the chopped mushrooms and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
- Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
- Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!
Notes
- I use light red kidney beans and dark red kidney beans. Alternately, you can use whatever bean you have on hand, like black beans or white beans.
- To keep the sodium down, choose cans labeled "reduced sodium" or "no added salt". Choose low sodium vegetable broth and add salt to taste at the end.
- This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.
Nutrition Information: Yield: 5 Serving Size: 5 servings
Amount Per Serving: Calories: 367Saturated Fat: 5gCholesterol: 23mgSodium: 1161mgCarbohydrates: 50gFiber: 3gSugar: 5gProtein: 15g
