Chili Mac and Cheese
Two comforting meals combined to make a perfectly delicious lunch or dinner. Made without any ground beef and a combination or beans and tomatoes along with other pantry stale ingredients. Ready in just 30 minutes.
Servings: 4
Ingredients
- 7 oz Dried Pasta (I used gluten-free corn macaroni) or whole wheat
- 1 Tbsp Olive Oil
- 1 Sweet Onion diced
- 1 Red Bell Pepper chopped
- 3 Cups Chopped Button Mushrooms
- 1 15 oz Can Black Beans rinsed and drained
- 1 15 OZ Can Red Kidney Beans rinsed and drained
- 1 Cup Frozen Corn
- 1 15 oz Can Tomato Paste
- 1 8 oz Can Diced Tomatoes
- 1 Tsp Smoked Paprika
- ½ Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1 ½ Tsp Dried Oregano
- 2 Cups Broth of choice
- Sea salt and pepper, to taste
Optional Toppings:
- grated cheddar cheese, yogurt or sour cream, Freshly chopped cilantro, sliced green onions, sliced avocado etc.
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onions, garlic, peppers, and mushrooms. Sauté until tender, about 5-7 minutes.
- Stir in beans, diced tomatoes, corn and spices and season with a pinch of salt and pepper.
- Add the pasta, tomato paste, and broth and bring to a boil. Lower the heat and simmer, stirring frequently, for about 8-10 minutes, or until the pasta is cooked.
- Pour into bowls and top with your favorite toppings. Enjoy!
Notes
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
- use any pasts of your choice
- you may also add some ground beef to add more protein to this dish.
- Store leftovers in the fridge for up to 4 days
Nutrition
Calories: 307kcal | Carbohydrates: 60g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 638mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1530IU | Vitamin C: 46.4mg | Calcium: 47mg | Iron: 3.4mg