Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (15)
Vegetarian Chili Mac
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 52%
CARBS 68G53% OF CAL
14G FIBER9G SUGAR44G OTHER
FAT 17G30% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot combination of vegetarian chili and mac and cheese. Hearty beans and tomatoes meet creamy pasta and melted cheese.
mainamericanpastabeans🍳 skilletvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper (chopped small, any color)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies* (such as RO*TEL)
- 8 ounces elbow macaroni pasta (whole wheat or white)
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 52%
CARBS 68G53% OF CAL
14G FIBER9G SUGAR44G OTHER
FAT 17G30% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1035mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 382mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1035MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.