Chili Mac and Cheese

This Chili Mac and Cheese is the ultimate comfort food, while still being healthy and quick enough for a weeknight meal. 

Makes: 8 servings

Ingredients
1 Tbs oil, olive or canola
2 cups frozen peppers and onions, thawed
½ tsp garlic powder
2 Tbs flour
2 Tbs chili powder
1 can (28 oz) crushed tomatoes, low sodium 
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cups vegetable broth, low sodium
2 cups uncooked whole wheat elbow macaroni 
½ cup shredded cheese, Cheddar or Colby 

Optional Toppings: avocado, sour cream/plain yogurt, cilantro, cheese 

Instructions
  1. Heat oil in a large pot over medium heat, then add thawed peppers and onions with garlic powder. Cook, stirring occasionally, for about 2 minutes.
  2. Sprinkle in the flour and chili powder, and stir constantly for another 2 minutes.
  3. Add in the rest of the ingredients except pasta and cheese. Stir to combine, scraping up any bits of flour from the bottom of the pot.
  4. Add in the dry pasta and stir. Bring to a boil, then cover and reduce heat to low. Let simmer for about 15 minutes, stirring often, until the pasta is cooked to your liking. ​

*Nutrition information includes olive oil and shredded cheddar cheese.
Nutrition Information*
Serving Size: 1 ¼ cups

Calories: 370
Total Fat: 6g
Saturated Fat: 2g
Protein: 19g
Sodium: 540mg
Carbohydrates: 62g
Added Sugar: 0g
Fiber: 16g