Cheesy Chili Mac Recipe!
frozen corn kernels
virgin olive oil
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
Serve while it’s hot.
Share with your family and friends! Enjoy!