One Pot Vegetarian Chili Mac
A hearty and filling one-pot meal that combines pasta, beans, and spices for a nutritious and flavorful dish.
Ingredients
Main Ingredients
- 8 oz 8 oz pasta (your choice)
- 1 can 1 can (15 oz) black beans, rinsed and drained
- 1 can 1 can (15 oz) kidney beans, rinsed and drained
- 1 can 1 can (15 oz) diced tomatoes
- 1 whole 1 bell pepper, chopped
- 1 medium 1 medium onion, chopped
- 2 cloves 2 cloves garlic, minced
- 2 cups 2 cups vegetable broth Use low-sodium broth for better salt control.
- 1 tablespoon 1 tablespoon chili powder Adjust according to spice preference.
- 1 teaspoon 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon Olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the diced tomatoes, black beans, kidney beans, vegetable broth, and pasta.
- Bring to a boil, then reduce heat and let simmer until pasta is cooked through.
- Adjust seasoning as needed and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. To avoid overcooking, keep the pasta al dente.