Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 bell pepper (chopped small, any color)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 15 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chilies
- 8 ounces elbow macaroni pasta
- 15 ounce can black beans (rinsed and drained)
- 15 ounce can red kidney beans (rinsed and drained)
- 2 cups water
- 2 cups shredded cheese (cheddar, Monterey jack, mozzarella, or a combination)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and carrots until softened (about 6 minutes).
- Add garlic, chili powder, cumin, and salt; stir for 30 seconds.
- Mix in diced tomatoes, macaroni, black beans, kidney beans, and water. Combine well.
- Bring to a simmer over medium-high heat; then reduce to low and cover. Cook for 12–15 minutes until pasta is tender.
- Remove from heat and stir in most of the shredded cheese, reserving some for topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg