Vegetarian Chili Mac & Cheese
Friends, meet your new favorite winter comfort food. I present to you: Vegetarian Chili Mac & Cheese. It’s hearty, it’s nourishing and it’s comforting - everything you could possibly want in a winter meal.
Servings 6
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 2 medium carrots chopped
- 3 bell peppers I used red, orange and yellow, chopped
- 1 15.5 oz. can black beans
- 2 cups low sodium vegetable broth
- 1 cup crushed tomatoes
- 2 teaspoon chili powder
- 1 lb chickpea or whole wheat elbow pasta
- Optional: 1/2 cup shredded cheddar cheese
- Salt
- Pepper
Instructions
- Add olive oil to a pot over medium heat. Add onion and cook for about 5 minutes, stirring occasionally, until soft.
- Add carrots and bell peppers and cook for another 5 minutes, until soft.
- Rinse and drain black beans. Add to pot and stir to combine.
- Add in vegetable broth, crushed tomatoes, chili powder, salt and pepper. Stir to combine.
- Add in elbow pasta and turn heat up to medium high. Cook until pasta is soft, about 9-10 minutes.
- Optional: turn heat down to low and add in cheese. Mix until cheese has melted.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.