(Yields 10 servings; 557 kcal, 4.2g fat, 30g pro, 101g carb per serving)
Ingredients
- 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
Directions
- 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
- Add chili powder, cumin, oregano, and black pepper. Cool for 30 more seconds, stirring constantly to prevent burning
- 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)
- Once pasta is cooked, turn off heat and stir in cheddar cheese. Or, top with cheddar cheese after serving into bowls.
- 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.