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One Pot Vegetarian Chili Mac
Preparation
10 minutes
Cooking
10 minutes
Portions
6 servings
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!
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
- 1½tbsp (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