Ingredients
Scale
- 2 cups elbow macaroni
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1 cup milk (or plant-based milk)
- 1 cup shredded cheddar cheese (or vegan cheese)
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and bell pepper; sauté for 5 minutes until softened.
- Add minced garlic; cook 1 minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper; cook 1 minute to toast spices.
- Add elbow macaroni, black beans, kidney beans, diced tomatoes, vegetable broth, and milk; stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer 15-20 minutes until pasta is tender, stirring occasionally.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro or green onions if desired.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat with a splash of broth or milk to loosen the sauce.
- Substitute beans or vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main-dish
- Method: sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 12
- Protein: 15
- Cholesterol: 20