One Pot Loaded Vegetarian Chili Mac
Try this One Pot Loaded Vegetarian Chili Mac recipe, or contribute your own.
Try this One Pot Loaded Vegetarian Chili Mac recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons olive oil
- 1/2 teaspoon italian seasoning
- 1 small green pepper diced
- 2 teaspoons cumin
- 1/2 small yellow onion diced
- 4 tablespoons tomato paste
- 3 cups vegetable broth
- 1 can sweet corn drained and rinsed
- 1 small red pepper diced
- 1 small zucchini diced
- 1 small summer squash diced
- 2 cans of beans drained and rinsed (i used pinto and black)
- 1 can petite crushed tomatoes juice included
- 2 cups elbow pasta gluten free if necessary
- 1/4 teaspoon black pepper.
- Carbohydrate 55.308115414049 g
- Cholesterol 41.245 mg
- Fat 3.25836291570161 g
- Fiber 4.55115420447656 g
- Protein 10.7795720827353 g
- Saturated Fat 0.492109499861885 g
- Serving Size 1 1 -6 (425g)
- Sodium 466.38320831975 mg
- Sugar 50.7569612095725 g
- Trans Fat 0.648033999955833 g
- Calories 278 calories
Step-by-step
- Heat a large pot over medium heat and add olive oil and onions. Cook onions for 2 minutes and then add the peppers, zucchini, and corn. Cook vegetables until tender, 7-10 minutes.
- Next, add the beans, corn, canned tomatoes and tomato paste. Stir until everything is combined and then add all the seasonings, broth and noodles.
- Stir everything, bring to a boil, reduce to a simmer and simmer chili mac until noodles are cooked, about 20 minutes. Enjoy with toppings of your choice.
How far can three cups of vegetable broth actually stretch when starch enters the equation? Doubling this preparation in a standard four-quart pot will crowd the surface area, trapping steam and causing the elbow pasta to cook unevenly unless switched to a six-quart Dutch oven that retains steady thermal mass across the base. Sautéing the diced yellow onion and peppers in just two teaspoons of olive oil requires medium heat sustained for roughly seven to ten minutes until the edges turn translucent and release their natural sugars without scorching. Tomato paste acts as the primary thickener here, so allowing it to fry directly in the pan for sixty seconds before pouring in the crushed tomatoes deepens the savory base notes significantly. Because starches absorb liquid unpredictably during simmering, keeping an extra half-cup of warm water nearby ensures the mixture maintains a saucy consistency rather than drying out before the noodles reach an al dente bite. Dietary adaptations remain straightforward since gluten-free brown rice pasta swaps in at a one-to-one ratio, though checking package instructions prevents over-softening during the twenty-minute simmer. Leftovers store safely in an airtight container in the refrigerator for up to four days, thickening further as the beans and pasta continue absorbing moisture.
