Cheesy Vegetarian Chili Mac

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 2 Tbsp flour
• 2 Tbsp chili powder
• 15 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 15 oz. can kidney beans
• 15 oz. can black beans
• 15 oz. can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1 cup shredded sharp cheddar

Directions

1. Chop the onion into a dice and finely mince the garlic. Warm the olive oil in a large 5 qt pot over medium heat, then cook the onion and garlic for 2-3 minutes, until the onion has softened and turned translucent.
2. Sprinkle in the flour and chili powder. Cook the mixture for about 2 minutes, stirring as you go, until the dry ingredients start clinging to the base of the pot.
3. Rinse and drain the kidney beans, black beans, and pinto beans. Pour in the diced tomatoes, tomato sauce, beans, corn, and vegetable broth, then stir well, scraping up the flour and chili powder from the bottom so they blend into the liquid.
4. Stir the uncooked macaroni into the pot. Cover it, raise the heat to medium high, and bring everything to a boil. As it heats, stir every other minute or so to keep the noodles from settling and sticking underneath.
5. As soon as the pot is boiling, lower the heat to low, or just a touch higher, so the mixture bubbles gently. Simmer for 12-15 minutes, stirring often, until the pasta is tender and the liquid has become thick and saucy.
6. When the macaroni is cooked, stir in the shredded cheddar until it melts smoothly into the chili mac. Serve hot.