Vegetarian One Pot Chili Mac & Cheese
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil2 cloves garlic1 onion2 tbsp fresh parsley8 oz textured vegetable protein3/4 kidney beans, white3/4 kidney beans, red1 (14.5-ounce) can diced tomatoes4 cups vegetable broth10 oz pasta2 tsp Chili powder1.5 tsp cuminsalt and pepper to taste3/4 cup cheddar cheese
Put textured vegetable protein in water to rehydrate
Heat olive oil in a large skillet or Dutch oven over medium high heat.
Add garlic, onion and textured vegetable protein and cook until tender
Stir in vegetable broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Serving Size: 6 servings
Heat olive oil in a large skillet or Dutch oven over medium high heat.
Add garlic, onion and textured vegetable protein and cook until tender
Stir in vegetable broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 457.3
- Total Fat: 9.8 g
- Cholesterol: 35.6 mg
- Sodium: 662.7 mg
- Total Carbs: 65.4 g
- Dietary Fiber: 14.6 g
- Protein: 35.5 g