Healthy Vegetarian Chili Mac (Instant Pot Friendly!)

Nutritional Info Per Serving: 277 Calories, 7.1g Fat (3.9g Saturated), 773mg Sodium, 24.7g Carbs, 10g Fiber, 4.3g Sugar (0g Added Sugar), 17g Protein

Ingredients

1/2 tbsp extra virgin olive oil
1 red onion, diced
3 yellow bell peppers, diced
1 box of baby spinach (approx. 6oz), shredded
1 cup frozen corn
2-3 tbsp chili powder
2 tsp cumin
1 tsp ancho chili powder
1.5 tsp salt (more to taste)
5 cloves garlic, minced
1 15oz can fire roasted diced tomatoes (I like petite diced tomatoes if you can find it!)
1 15oz can tomato sauce
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
8 ounces whole-wheat elbow pasta, or lentil pasta like Tolerant
2 cups vegetable broth
2 cups Mexican shredded cheese blend
Optional: 1/8 tsp chipotle chili powder (more to taste if you want it super spicy!)

Instructions

Set Instant Pot to saute function (normal level) and add olive oil through garlic above. Saute for 5 minutes.
Add diced tomatoes through vegetable broth and stir to combine.
Secure lid onto Instant Pot and set to pressure cook/manual on high for 5 minutes.
Use the quick release valve to release steam.
Once pressure is released, open lid and stir in cheeses until melted and combined.
To make this without an Instant Pot: Cook pasta according to the package directions and set aside. In a large pot, add olive oil, onions, garlic and all spices, and saute until the onions have caramelized a bit (about 5-10 min on medium heat). Then add the peppers, spinach, corn, salt, diced tomatoes, black beans, kidney beans and saute another 5-10 min on medium heat. Add half of the can of tomato sauce and stir to combine. Add the pasta into the pot and the cheese and stir to combine. Depending on how "saucy" the mixture looks, add in the rest of the tomato sauce. If you need it to be even more "saucy" add 1/2 cup vegetable broth at a time until the consistency is what you desire. Serve and enjoy!

Notes

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