Cheesy Vegetarian Chili Mac

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 2 Tbsp chili powder
• 15 oz diced tomatoes
• 680ml can of tomato sauce
• 15 oz kidney beans, drained and rinsed
• 15 oz black beans, drained and rinsed
• 15 oz pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 4 cups uncooked macaroni noodles
• 1 1/2 cups shredded cheese

Instructions

1. Heat olive oil in a large 5 quart pot over medium heat
2. Add onion and garlic, saute for ~2-3 mins (until onion is transparent)
3. Add flour and chili powder. Continue to saute for about 2 mins
4. Stir in diced tomatoes, tomato sauce, all 3 beans, corn and vegetable broth
5. Stir in uncooked macaroni, turn to medium-high and cover. Bring to boil and stir often to loosen noodles
6. Turn to low and simmer for 12-15 mins, or until pasta is tender and liquid is thick and saucy. Stir often so the noodles do not stick
7. Once the pasta is tender, add the shredded cheddar and stir until melted

Notes

• Servings: 8 servings
• Takes ~35 minutes

#pasta