CHEESY VEGETARIAN CHILI MAC #veggies #vegetable

The new form is fundamentally the same as the old, however it has no meat (obvi), more beans, some diced tomatoes, and utilizations vegetable soup instead of the hamburger stock. How could it turn out? OMG still so great. Like, so great that I've been having it for breakfast this week since I'm so eager to eat it consistently that I can't hang tight for lunch. There's something about the thick, tart sauce with the smoky stew powder and only a trace of cheddar that is only overpowering to me. This is the sort of nourishment that I must be extremely cognizant about eating in such a case that I don't focus, I'll simply continue eating until my gut blasts. My stomach says, "No more, I'm full!" and my mind says, "Yet� yet� it's soooo great! Continue onward!" It's risky.

This rich and soothing Cheesy Vegetarian Chili Mac cooks in a single pot and in pretty much 30 minutes, making it the ideal peaceful weeknight supper.

P.S. This makes a tremendous group, as around 10 cups. On the off chance that you realize you can't complete everything inside 5 or 6 days, it tends to be solidified. Pasta gets somewhat milder after solidifying and defrosting/warming, yet for me that is unimportant for a dish that preferences so cracking great.

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INGREDIENTS

• 1 Tbsp olive oil ($0.16)
• 1 yellow onion ($0.31)
• 2 cloves garlic ($0.16)
• 2 Tbsp flour ($0.02)
• 2 Tbsp chili powder* ($0.60)
• 15 oz. can diced tomatoes ($0.79)
• 15 oz. can tomato sauce ($0.88)
• 15 oz. can kidney beans ($0.89)
• 15 oz. can black beans ($1.15)
• 15 oz. can pinto beans ($1.49)
• 1 cup frozen corn kernels ($0.44)
• 2 cups vegetable broth ($0.26)
• 2 cups uncooked macaroni noodles ($0.50)
• 1 cup shredded sharp cheddar ($1.25)

INSTRUCTIONS

1. Dice the onion and mince the garlic. Saut� the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
2. Add the flour and chili powder to the saut�ed onions and garlic. Continue to stir and saut� for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

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