One-Pot Vegetarian Chili Mac recipe

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Ingredients

1 box Barilla® Pronto™ Cut-Macaroni
3 cups low sodium vegetable broth (or water)
2 cloves garlic, minced
½ cup onion, chopped
1 bell pepper, chopped
1 (15 ounce) can beans of choice, drained & rinsed (kidney, white, black and blends all work great for this!)
1 (14.5 ounce) can diced tomatoes
1 ½ tablespoons chili powder
1 teaspoon cumin
1 (10 ounce) bag spinach
4 ounces sharp Cheddar cheese
Fresh parsley
Salt and pepper to taste

Nutrition Info

189.9 calories
carbohydrate: 21.4 g
cholesterol: 19.8 mg
fat: 7.2 g
fiber: 7.4 g
protein: 11.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 562.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. PLACE Barilla® Pronto™ pasta, garlic, onions, bell pepper, beans, tomatoes, and spices into the pot.

  2. ADD broth/water. Cook over high heat.

  3. After 5 minutes ADD the spinach.

  4. Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes).

  5. STIR in cheese while the chili mac is warm.

  6. TOP with fresh parsley and serve!

Recipe Yield

6 servings

Recipe Note

This delicious meatless dish combines the best of both worlds when it comes to Chili and Mac & Cheese.

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