Description
A cozy, hearty dish that combines the flavors of chili with creamy macaroni, perfect for chilly evenings and gatherings.
Ingredients
Scale
- 1 cup elbow macaroni
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the onion, bell pepper, and garlic in a large pot with a drizzle of oil over medium heat for about 5 minutes.
- Stir in chili powder and cumin, cooking for 1 additional minute until fragrant.
- Add black beans, diced tomatoes, corn, vegetable broth, and elbow macaroni. Stir well to coat all ingredients with spices.
- Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes, stirring occasionally.
- If desired, add shredded cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve warm, garnished with cilantro.
Notes
This dish can be made ahead of time for enhanced flavors. Customize with different vegetables or spices according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 25mg