Chili Mac

Tender noodles, savory veggies, and a creamy sauce with a hint of spice, two of the best dishes in the world have come together to make this tasty meal! 

Recipe

Ingredients

fire1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons chili powder
28 ounces canned fire roasted crushed tomatoes
3 15 ounces canned black beans, drained and rinsed
10 ounces frozen corn kernels 
2 cups vegetable broth 
2 cups uncooked macaroni noodles
8 ounces Violife cheddar shreds

Directions

1. In the bottom of a large sauce pan, sauté  the onion, garlic and olive oil over medium heat for about two to three minutes, or until the onions are soft and translucent.
2. Add in the flour and chili powder and continue to sauté for around two minutes, or until the flower and chili powder begin to coat the bottom of the pot.
3. Add the canned beans to the pot with the onions and garlic, along with the crushed tomatoes, corn and vegetable broth.  Stir until the flour and chili powder comes off of the bottom of the pot and everything is thoroughly combined.  
4. Add the uncooked macaroni noodles and stir to combine.  Place the lid on the pot, turn the heat up to medium-high and let it come to a boil, stirring every minute or so so that the noodles do not stick to the bottom of the pot.  
5. Once at a boil, turn the heat down to low and simmer for 12 to 15 minutes or until the pasta is tender and the liquid is thick and saucy, stirring frequently to avoid from sticking to the bottom.
6. Once the pasta is tender, mix in the cheese and stir until melted.  Serve hot and enjoy!

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