One pot vegetarian chilli mac
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 3
- salt
- black pepper
- 1/2 tsp smoked paprika
- 1 tbsp oil
- 1/4 tsp ground cumin
- 500 ml tomato soup or passata ((~ 2 cups))
- 70 g frozen diced onions ((~ 1/2 cup or equivalent to 1 medium onion))
- 125 g frozen sliced peppers ((~ 1 cup or equivalent to 1 1/2 bell peppers))
- 1/2 mild red chilli (finely chopped)
- 4 medium mushrooms (diced)
- 120 g cooked kidney beans ((1/2 a drained 400g tin or ~ 3/4 cup))
- 1/2 tsp mild chilli powder ((more or less to taste))
- 150 ml water ((~ 1/2 cup))
- 180 g uncooked pasta ((~ 6.5oz) - i used spiralli)
- 80 g cheddar cheese grated ((~ 1 cup grated))
- to garnish: fresh coriander ((cilantro) chopped spring onions)
- Carbohydrate 2.10647069374597 g
- Cholesterol 28 mg
- Fat 27.0384776544058 g
- Fiber 0.519692073893617 g
- Protein 7.61228966768501 g
- Saturated Fat 7.97933993264799 g
- Serving Size 1 1 Serving (242g)
- Sodium 167.918835744652 mg
- Sugar 1.58677861985235 g
- Trans Fat 1.37984220458899 g
- Calories 277 calories
If using Iceland’s frozen tomato soup, put it in the microwave for around 10 minutes to defrost. Meanwhile, heat the oil in a large saucepan. Add the onions, peppers, finely chopped chilli, and diced mushrooms. Cook over a medium heat for a few minutes, until the vegetables are fairly soft. Add the kidney beans and spices, and season well. Next add the tomato soup, water, and raw pasta. Mix well, and bring to a simmer. Cook over a medium-low heat for around 15 minutes, stirring regularly, until the pasta is cooked. Add another dash of water if you need to. When the pasta is ready, add about half of the grated cheese, and mix to combine. Sprinkle the remaining cheese on top, and cook over a low heat until the cheese melts (place it under a grill / broiler if you prefer). Serve hot, preferably with fresh coriander (cilantro) and chopped spring onions.
