One-Pot Vegetarian Chili Mac


 

One-Pot Vegetarian Chili Mac

Ingredients

3 tbsp. extra-virgin olive oil

1 white onion, chopped, divided

2 ribs celery, chopped

2 jalapeños, thinly sliced, divided

1 tsp. kosher salt, plus more 

4 garlic cloves, minced

1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced

1 tbsp. ground cumin

1 tsp. dried oregano

1 c. freshly chopped cilantro, divided

2 1/4 c. cold water

1 (28-oz.) can whole tomatoes, crushed

1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

8 oz. dry pasta, such as cavatappi

1 c. shredded white cheddar  

8 oz. low moisture whole milk mozzarella, cut into small cubes

Corn chips, such as Fritos, for topping

Directions

 

Step 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

Step 2 Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.

Step 3 Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender. 

Step 4 Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.

 

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