Cheesy Vegetarian Chili Mac

It’s been really cold here (well, cold for me) and that makes me want comfort food. One dish that I absolutely loved in the past but haven’t had a chance to remake is my One Pot Chili Pasta from the SNAP Challenge in 2014. That pasta not only saved my life as far as filling me up on an extremely restricted budget, but it was SO GOOD. I was really excited to make it again this week, but I had already spent a large part of this weeks budget on pork for my Nam Sod, so I decided to transform the old One Pot Chili Pasta into a new Cheesy Vegetarian Chili Mac.

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. Sauté 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 sautéed onions and garlic. Continue to stir and sauté 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.

Full Reading: https://www.budgetbytes.com/cheesy-vegetarian-chili-mac/

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