Description
A delicious and hearty Veggie Chili Mac Cornbread that combines pasta, beans, and spices topped with crispy cornbread crumbles.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 2 cups prepared cornbread, crumbled
- 1 tablespoon melted butter
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables begin to soften.
- Incorporate minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the vegetables with spices.
- Mix in tomato paste, diced tomatoes with juices, kidney beans, black beans, and corn. Stir well to combine.
- Pour in vegetable broth. Bring mixture to a boil, then add elbow macaroni. Reduce heat to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and the mixture thickens.
- While chili mac simmers, preheat oven to 375°F. Arrange crumbled cornbread on a baking sheet, drizzle with melted butter if using, and bake for 6 to 8 minutes until lightly crisped.
- Taste the chili mac and adjust salt, pepper, or other seasonings as needed.
- Divide chili mac into bowls and generously top each serving with crisped cornbread crumbles.
Notes
- This dish can be made ahead of time and reheated before serving.
- Feel free to adjust the vegetables and beans according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg