One Pot Vegetarian Chilli Mac
One pot vegetarian chilli mac
If you’re unfamiliar with chilli mac, it’s basically a cross between chilli and macaroni cheese (hence the name!). Start by making a really simple chilli, with peppers, onions, kidney beans and lots of spice. Then add the pasta. It cooks right there in the chilli – there’s no need to pre-boil. It soaks up a load of flavour from the chilli, and the starch helps to make the spicy sauce nice and thick.
Ingredients
- 2 cups tomato soup or passata
- 1 tablespoon oil
- 1/2 cup frozen diced onions equivalent to 1 medium onion
- 1 cup frozen sliced peppers equivalent to 1 1/2 bell peppers
- 1/2 mild red chilli finely chopped
- 4 medium mushrooms diced
- 3/4 cup cooked kidney beans drained, about half of a can
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mild chilli powder more or less to taste
- 1/4 teaspoon ground cumin
- Salt
- Black pepper
- 1/2 cup water
- 6.5 ounce uncooked pasta
- 1 cup cheddar cheese grated
- fresh cilantro garnish to taste
- chopped spring onions garnish to taste
Instructions
- If using Iceland’s frozen tomato soup, put it in the microwave for around 10 minutes to defrost.
- Meanwhile, heat the oil in a large saucepan. Add the onions, peppers, finely chopped chilli, and diced mushrooms. Cook over a medium heat for a few minutes, until the vegetables are fairly soft.
- Add the kidney beans and spices, and season well. Next add the tomato soup, water, and raw pasta. Mix well, and bring to a simmer. Cook over a medium-low heat for around 15 minutes, stirring regularly, until the pasta is cooked. Add another dash of water if you need to.
- When the pasta is ready, add about half of the grated cheese, and mix to combine. Sprinkle the remaining cheese on top, and cook over a low heat until the cheese melts (place it under a grill / broiler if you prefer).
- Serve hot, preferably with fresh coriander (cilantro) and chopped spring onions.
Notes
Found online at: https://www.amuse-your-bouche.com/one-pot-vegetarian-chilli-mac/