Cheesy Chili Pasta
Cheesy Chili Pasta is a one-pot meal that’s easy to make. Chop and saute the vegetables, simmer them in a tomato broth, then let the pasta and lentils soak up the sauce for this satisfying meatless chili mac.
Servings 4 - 6 servings
Calories 585kcal
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced small, about 1 cup
- 1 medium yellow onion diced small, about 1 ½ cups
- 3 garlic cloves minced
- 1 8-ounce can tomato sauce 1 cup
- 1 14.5 ounce can petite diced tomatoes with juices
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 pinch cayenne pepper
- 8 ounce dry pasta macaroni rotini or other short pastas
- 1 ½ cups lentils cooked or 1 14.5 ounce can
- Salt and pepper to taste
- Toppings: Chopped cilantro or parsley diced jalapeños, diced onions, pico de gallo, sour cream, shredded cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add peppers and onions and cook until soft and translucent, about 8-10 minutes. Add garlic and cook 1 minute longer.1 tablespoon olive oil, 1 red bell pepper, 1 medium yellow onion, 3 garlic cloves
- Add tomato sauce, diced tomatoes, broth, chili powder, oregano, cumin, paprika, cayenne, pasta and lentils. Cover with a lid, bring to a boil, then reduce heat, and cook for 10-12 minutes, or until pasta is tender.1 8-ounce can tomato sauce, 1 14.5 ounce can petite diced tomatoes with juices, 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon paprika, 1 pinch cayenne pepper, 8 ounce dry pasta macaroni, 1 ½ cups lentils
- Taste and adjust salt and pepper. Let it sit for five minutes before serving.Salt and pepper to taste
- Serve up with your favorite toppings.Toppings: Chopped cilantro or parsley diced jalapeños, diced onions, pico de gallo, sour cream, shredded cheese
Notes
- Pasta Cook Time: Keep in mind the cook time for the pasta will vary depending on what type and brand you buy, so check the box and test it when you think it’s ready.
- Adjust the Spiciness: Note that some chili powders are spicier than others. If you want extra heat, look for one with cayenne pepper, throw in some chili flakes, or top with hot sauce. If you prefer a more mild version, you could reduce or use mild chili powder and skip any spicy toppings.
- Keep a Close Eye: While the chili mac mixture is coming to a boil, stir it every couple of minutes to make sure the pasta and other ingredients don't stick to the bottom of the pot. You can also stir occasionally while it’s simmering to make sure that it doesn’t stick.
- Making in the Slow Cooker: This recipe adapts well to the slow cooker. I suggest sauteing the veggies in a skillet before adding everything to the crockpot for the best flavor. You'll want to cook on low for 4-5 hours or high for 2-3 hours and put the dry uncooked pasta in about 20-30 minutes before serving.
Nutrition
Calories: 585kcal | Carbohydrates: 105g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 951mg | Potassium: 1491mg | Fiber: 29g | Sugar: 13g | Vitamin A: 2908IU | Vitamin C: 58mg | Calcium: 134mg | Iron: 10mg
