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One-Pot Cheesy Vegetarian Chili Mac 'n Cheese

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 yellow onion, small diced
  • 1 green bell pepper, small diced
  • 1 red bell pepper, small diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (4 oz.) can diced green chiles
  • 1 cup frozen or fresh corn
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can black beans
  • 2 cups warm water
  • 3 cups (12 oz. box) elbow macaroni
  • 2 cups grated cheddar cheese
Serving options:
  • Additional shredded cheddar cheese
  • Light sour cream
  • Hot sauce
  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • Green onions, chopped
  • Fresh limes, quartered

Method
 

  1. Set a large saucepan to medium heat; add olive oil. Once hot, sauté onion, bell peppers, carrot and garlic for 10 minutes. Stir in chili powder, cumin, oregano, salt, pepper, green chiles and corn. Stir in crushed tomatoes, diced tomatoes, beans and water.
  2. Increase heat to medium-high; bring to a boil. Once boiling, add macaroni. Cook macaroni according to package instructions, stirring occasionally, until the macaroni is tender and cooked through, usually 10 minutes. Remove from heat. Stir in shredded cheese. Serve with desired toppings.

Notes

If you would like to add a protein (beef, chicken, turkey, tofu, etc.), either add pre-cooked or cook in your pot before starting vegetables. Set aside, and add cooked protein to the chili pot during the last 10 minutes of cooking time.
Adapted from Celebrating Sweets