Meatless Friday: Southwest-style Chili Mac

I love one-pot meals like this Southwest-style Chili Mac. For one thing, my family loves this easy to make dish. Plus, at the end of a long day, the last thing I want to do is spend a long time washing dishes after cooking a healthy meal. When I can make a complete meal with whole grains, protein, and vegetables, and still wash only one pot, I feel like I won a tiny victory!

Copyright 2018 Monica Portogallo. All rights reserved.

Southwest-Style Chili Mac

Serves about 5

Ingredients:

2 1/2 cups water
1 (15-oz) can diced tomatoes
1 teaspoon vegetable bouillon paste
3 tbsp fajita seasoning blend
1 small onion, chopped (optional)
1 bell pepper, chopped (optional)
1 1/2 cups uncooked whole grain macaroni or rotini pasta
1 cup frozen corn
1 cup frozen mixed vegetables or riced cauliflower
2 (15-oz) cans black beans, rinsed and drained
1/2 cup shredded cheddar or Mexican blend cheese (optional)
2 tbsp chopped fresh cilantro (optional)

Directions:

Stir together water, tomatoes, bouillon, and fajita seasoning in a large sauce pan; add onion and peppers if using. Bring to a boil. Add pasta, corn, vegetables, and beans to the sauce pan. Return to a boil. Reduce heat to medium-low and simmer for 10-15 minutes, until pasta is fully cooked. Add a tablespoon or two of extra water while it is simmering if needed. Spoon into bowls and serve topped with cheese and cilantro, if desired.

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