This Chili Mac and Cheese is the ultimate comfort food, while still being healthy and quick enough for a weeknight meal.
Makes: 8 servings
Ingredients
1 Tbs oil, olive or canola
2 cups frozen peppers and onions, thawed
1/2 tsp garlic powder
2 Tbs flour
2 Tbs chili powder
1 can (28 oz) crushed tomatoes, low sodium
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cups vegetable broth, low sodium
2 cups uncooked whole wheat elbow macaroni
1/2 cup shredded cheese, Cheddar or Colby
Optional Toppings: avocado, sour cream/plain yogurt, cilantro, cheese
Instructions
- Heat oil in a large pot over medium heat, then add thawed peppers and onions with garlic powder. Cook, stirring occasionally, for about 2 minutes.
- Sprinkle in the flour and chili powder, and stir constantly for another 2 minutes.
- Add in the rest of the ingredients except pasta and cheese. Stir to combine, scraping up any bits of flour from the bottom of the pot.
- Add in the dry pasta and stir. Bring to a boil, then cover and reduce heat to low. Let simmer for about 15 minutes, stirring often, until the pasta is cooked to your liking.
*Nutrition information includes olive oil and shredded cheddar cheese.
