This quick and easy vegetarian chili mac is ready in less than 30 minutes, making it the perfect addition to your fall recipe list!
- 1 medium onion, chopped
- 2 tablespoon chili powder
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 pound macaroni, cooked
- 1 cup shredded sharp cheddar
- Cilantro, for garnish
Step 1: In a large pot over medium heat, cook the onion, chili powder, canola oil and salt for 8 minutes, stirring often. Then, add the crushed tomatoes and black beans.
Step 2: Heat to simmering on high, and simmer for about 5 minutes. Toss with the macaroni and cheddar cheese until it begins to melt. Top with cilantro.
This dish is best served hot with a side of warm cornbread. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.