One-Pot Backpacking Vegetarian Chili Mac

Ingredients

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

Equipment

• • large pot (5 qt)

Instructions

1. 1Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large pot over medium heat for 2-3 minutes until soft.
2. 2Add the flour and chili powder to the pot. Stir for about two minutes until they coat the bottom of the pot.
3. 3Drain and rinse the beans. Add the diced tomatoes, tomato sauce, beans, corn, and vegetable broth. Stir to combine.
4. 4Add the uncooked macaroni and stir. Cover, increase heat to medium-high, and bring to a boil, stirring every minute to prevent sticking.
5. 5Once boiling, reduce heat to low and let simmer for 12-15 minutes until pasta is tender and sauce is thickened, stirring frequently.
6. 6Once pasta is tender, add shredded cheddar and stir until melted.