One-Pot Vegetarian Chili Mac

Ingredients

• 2 cups elbow macaroni
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups vegetable broth
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup corn
• 1 cup shredded cheese
• Fresh cilantro, chopped
• Avocado slices (optional)
• Jalapeño slices (optional)

Instructions

1. Prepare the ingredients: Start by dicing the onion and bell pepper into small, uniform pieces for even cooking, and mincing the garlic finely.
2. Cook the aromatics: In a large pot over medium heat, add olive oil and the diced onion and bell pepper. Sauté for about 5 minutes until the onion becomes translucent.
3. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.
4. Incorporate the liquids: Pour in the vegetable broth, tomato sauce, and diced tomatoes along with their juices. Stir well to combine.
5. Add the pasta: Bring the mixture to a gentle boil, then add the elbow macaroni. Stir to ensure the pasta is submerged in the liquid.
6. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes, or until the pasta is cooked al dente.
7. Add the beans and corn: Once the pasta is cooked, stir in the kidney beans, black beans, and corn. Cook for another 5 minutes until everything is heated through.

Nutrition