Vegan Chili Mac (GF, V)

Temps are finally cooling, and hearty foods are taking over.

Source: Kristine's Kitchen Blog | Serves: 6 | Time: 30 min

Ingredients

1 tbsp EVO

1 cup chopped onion

1 bell pepper, chopped small, any color

2 medium #carrots, chopped into ¼-inch pieces

3 cloves garlic, minced

1 tbsp chili powder

1 ½ tsp ground cumin

½ tsp salt

2 cans diced #tomatoes

1 can green chilies

8 ounces GF pasta

1 package black #beans, rinsed and drained

1 package red kidney beans, rinsed and drained

2 cups water

2 cups shredded vegan Mexican style cheese

Instructions

Heat the olive oil in a large skillet* or pot over medium heat. Add the onion, bell pepper and carrots and cook until softened, stirring occasionally, about 6 minutes.

Add the garlic, chili powder, cumin, and salt to the pan with the vegetables and cook, stirring, for 30 seconds.

Stir in the diced tomatoes, green chilies, pasta, black beans, kidney beans and water.

Increase the heat to medium-high and bring to a simmer. Reduce the heat to a low simmer, cover, and cook, stirring every few minutes, until pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.

Remove the pan from the heat and stir in most of the cheese, reserving a little for sprinkling on top. Sprinkle on the remaining cheese. Serve.