This calls for 15oz (440mL) tins of beans. We mostly had 500-600mL tins and just scaled it up. This resulted in almost too much to fit in the pot, but it did turn out tasty and the Kidlet has been eating it with enthusiasm. For the purposes of this writeup, I went with the original proportions, but it appears to be a very forgiving recipe.

symbol and I both found that topping it with sriracha and a small amount of cider vinegar gives it some much-needed presence.

One Pot Vegetarian Chili Mac

Budget Bytes

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 2-4 cloves garlic, minced
• 2 Tbsp flour
• 2 Tbsp chili powder
• 15oz tinned pinto beans, drained and rinsed
• 15oz tinned black beans, drained and rinsed
• 15oz tinned kidney beans, drained and rinsed
• 15oz tinned diced tomatoes
• 15oz tomato sauce (if you have a surplus of diced tomatoes or tomato sauce, dial back the other one accordingly)
• 1 C frozen corn kernels
• 2 C vegetable broth
• 2 C uncooked short pasta (macaroni, rotini, etc)
• 2 C shredded sharp cheddar

Directions

1. In a large pot or dutch oven, heat the oil over medium heat.
2. Add the garlic and onion and sautee until the onion softens and turns translucent.
3. Add the flour and chili powder. Continue to cook, stirring, until the onion is well coated, 1-2 minutes.
4. Add the beans, tomatoes, corn, and vegetable broth. Deglaze.
5. Stir in the pasta, raise heat to medium high, cover, and bring to a boil.
6. Reduce heat to low and simmer, stirring occasionally, for 10-20 minutes (depending on pasta shape), until pasta is cooked to desired tenderness.
7. Remove from heat and stir in cheddar. Serve.