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ONE POT VEGETARIAN CHILI MAC

ONE POT VEGETARIAN CHILI MAC

THIS ONE POT VEGETARIAN PASTA RECIPE INSPIRED BY BARILLA® IS A NEW INTERPRETATION OF A CLASSIC MAC AND CHEESE DISH WITH A MEXICAN TWIST. KIDS WILL LOVE IT!

200 ratings



PREPARATION TIME       10 minutes
COOKING TIME               10-15 minutes 
SERVINGS                        6






INGREDIENTS



  • 1 box 12 oz (340 g) Barilla® Pronto™ Cut Macaroni

  • ½ cup (125 ml) onion, chopped

  • 2 garlic cloves, minced

  • 1 bell pepper, chopped

  • 1 can (19 oz / 540 ml) kidney beans, rinsed and drained

  • 1 can (14 oz / 398 ml) diced tomatoes

  • 1 ½ tbsp (22,5 ml) Chili powder

  • 1 tsp (5 ml) cumin

  • 3 cups (750 ml) low sodium vegetable broth (or water) 

  • 1 bag (284 g / 10 oz) fresh spinach

  • ¾ cup (175 ml) sharp cheddar cheese, grated

  • Fresh parsley, to taste

  • Salt and pepper, to taste




PREPARATION


In your The Rock One PotTM Rectangular Dish, add Barilla® Pronto™ Cut Macaroni, onion, garlic, bell pepper, kidney beans, diced tomatoes and spices. Add broth (or water). Season with salt and pepper. Cover and bring to a boil. Reduce heat to medium-low, stir and simmer, covered, for 5 minutes. Add spinach and continue cooking until the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes). Stir in cheese while the chili mac is warm. Adjust seasoning. Top with fresh parsley and serve immediately.  


 


For more information about Barilla® Pronto™, visit www.barilla.ca