Vegetarian Chili Mac

4 cups Elbow macaroni, cooked

2 (15 oz) cans Light Red Kidney Beans, although you may use dark if you prefer, rinsed and drained
1 (15 oz) can Trader Joe's Organic Great Northern Beans, rinsed and drained
2 yellow onions, medium (2-1/2" dia), chopped
3 garlic cloves, finely chopped
2 TB extra virgin olive oil
1 (12 oz) pkg Trader Joe's Beef-less Ground Beef
1 tsp kosher salt
1/2 tsp black pepper
1 TB chili powder
1 TB ground cumin
1 (14 oz) can diced tomatoes with green chilies
1 (14 oz) can mild diced tomatoes with green chilies
6 cups low-sodium chicken broth--you may use vegetable broth if you prefer

6 oz shredded cheddar cheese

Salt content will actually be lowered by rinsing and draining the beans compared to the amount given in the nutrition calculations. Vegans can use non-dairy cheese to make this a vegan meal. Note that I have found that vegan cheeses in general have a higher sodium content then their dairy counterparts--you may wish to consider this if you are on a low sodium diet.

Cook macaroni noodles according to package directions, drain and reserve.

Cook onions and garlic in olive oil in large pot over medium heat until soft, about 10 minutes. Add Beef-less Ground Beef, salt, and pepper and stir until just heated through. Stir in chili powder and cumin, cook for 2 more minutes. Add beans, canned tomatoes, and broth. Bring to a boil , reduce heat to simmer, and cook for 20 minutes.

Stir in reserved macaroni to warm, and serve with shredded cheddar cheese.

Serving Size: Makes 6 one-cup servings