Vegetarian Chili Mac

(Yields 10 servings; 557 kcal, 4.2g fat, 30g pro, 101g carb per serving)


  • 1 tbs olive oil
  • 1 medium white or yellow onion, diced
  • 1/2 tsp salt
  • 3-4 cloves garlic, minced
  • 1 tbs chili powder
  • 1 tbs cumin
  • 1 tsp dry oregano
  • 1/4 tsp black pepper
  • 1 can (15 oz) can crushed or diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 4 cups low-sodium vegetable broth
  • 10 ounces (3 cups) dry elbow pasta
  • 2 cans (15 oz each) no sodium added kidney beans, drained and rinsed
  • 3/4 cup shredded cheddar cheese


  1. Heat a large (6 quart) pot over medium high heat. Add in olive oil and once hot, diced tomatoes and minced garlic. Sauté for 6-8 minutes, or until onion has softened
  2. Add chili powder, cumin, oregano, and black pepper. Cool for 30 more seconds, stirring constantly to prevent burning
  3. Pour crushed tomatoes, tomato sauce, and vegetable broth into pot. Cover with lid and bring to a boil over high heat. Once boiling, stir in pasta and kidney beans. Boil uncovered until pasta is tender (about 7-10 minutes)
  4. Once pasta is cooked, turn off heat and stir in cheddar cheese. Or, top with cheddar cheese after serving into bowls.
  5. EXTRA: You can use whatever beans you have on hand, such as black beans or white beans. For less pasta per serving, use 2-2.5 cups of dry noodles. Cooked ground beef, turkey, or chicken can be added if desired.
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