This vegetarian comfort food recipe is a combination of two foods in one pot: chili and cheesey pasta! 

yield: 5 SERVINGS

  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, chopped
  • 1 medium white onion, diced
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dry oregano
  • 10 ounces dry elbow pasta
  • 2 cans (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (4 ounces) tomato sauce
  • 4 cups vegetable broth
  • 1 cup shredded cheddar cheese
  • chopped green onions, for topping

  1. Heat olive oil in a dutch oven or large pot. Add the chopped mushrooms and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
  2. Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning. 
  3. Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
  4. Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!

For full information kindly visit cozypeachkitchen.com.

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