One Pot Chili Mac and Cheese ( Veg.)

 

Ingredients

• 1 tbsp oil
• 75 g frozen diced onions (~ ¾ cup, or 1 regular onion)
• 1 bell pepper/ capsicum, diced
• 4 medium mushrooms, diced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp mild chili pdr (adjust to taste)
• ½ tsp ground cumin
• 1 tsp salt / as per taste
• 1 tsp black pepper / to taste
• 400 g tin kidney beans, drained and rinsed (240g, or ~ 1 1/4 cups, when drained)
• 500 ml (~ 2 cups) passata or tomato sauce
• 250 ml (~ 1 cup) water
• 200 g (~ 7 oz) uncooked pasta 
• 100 g (~ 1 cup) grated cheddar cheese
• To serve, your choice of toppings (optional): sliced avocado, fresh coriander (cilantro) or parsley, sliced spring onions, sour cream, etc.

Ingredient Swaps

Here are a few ways you could adapt this recipe:

• Swap the vegetables for whatever you already have in the fridge. Sweetcorn, courgette (zucchini), aubergine (eggplant), tomatoes, etc. would all work well.
• You could try using wholegrain pasta if you prefer. It usually takes a few more minutes to cook than white pasta, so may also need an extra splash of water.
• If you like things really spicy, swap the cheddar cheese for your favourite kind of spicy cheese – or, use something like mozzarella if you want your chilli mac to be mild and gooey.
• Mix through a dollop of cream cheese just before serving to make an extra creamy chili mac.
• Black beans would work really well instead of kidney beans, if you prefer.

Preparations

 

Heat a splash of oil in a pan (I used a large, deep frying pan), and add the onions, peppers and mushrooms. Cook for a few minutes over a medium heat, until slightly softened. 

 

Add the garlic, spices, and plenty of salt and pepper, along with the kidney beans. Cook for a couple more minutes. The spices should become fragrant, and begin to coat the vegetables in a rich sauce. 

 

Add the passata, water, and uncooked pasta. Mix well to combine, and bring to a simmer. Stirring regularly, allow the dish to cook for around 10-15 minutes, until the pasta is cooked al dente. I covered my pan in between stirs to prevent the sauce from spitting. You can add an extra splash of water to help cook the pasta, if needed. 

 

When the pasta is cooked, stir through half of the grated cheese to make the mixture slightly creamy. Sprinkle the remaining cheese on top, cover with a lid, and leave it to melt for a couple of minutes. 

 

Serve topped with your choice of toppings - fresh coriander leaves.

 

NOTE- You can make this dish beforehand and reheat in microwave  and splash some water on top when reheating.

 

 

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