I Made It: Vegetarian Chili Mac & Cheese

First there was my Skinny Pizza Pasta Bake, then Skinny Bacon Mac & Cheese, and now I’m back with another big ol’ healthified pasta dish with my favorite Banza chickpea pasta.

Oh yeah, that’s the stuff. 

As I’ve mentioned before, I love cooking with Banza because it’s gluten free, high in fiber and protein (AKA super filling), and lower in calories than regular pasta. Oh, and did I mention delicious? I love the flavor and hearty texture.

Here’s what you’ll need:

  • 1/2 of an onion, diced
  • 2 gloves garlic, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1-2 tbsp olive oil
  • 1 packet chili seasoning mix
  • 1 can diced tomatoes
  • 1 can kidney beans
  • 1 can black beans
  • 3/4 cup corn (I used frozen)
  • 1 small can diced green chilis
  • 2 boxes Banza Deluxe Mac & Cheese
  • optional toppings: fresh parsley, sour cream

Directions:

  1. Heat a large nonstick pan to medium and sauté the garlic, onion, and peppers with olive oil until soft.
  2. Add in the diced tomato, beans, corn, green chilis, and chili mix. Combine everything and let it cook through for 8-10 minutes.
  3. Prepare the Banza macaroni and cheese as directed on the box.
  4. Add the macaroni and cheese to the chili mixture and combine well.
  5. Add toppings of your choice!

Ummmm can you say comfort food? You can easily add even more protein to this with ground beef, ground beef, or ground turkey.

P.S. check out THIS POST on my Instagram to find out how you can enter to win a $100 gift card to Whole Foods, where I got all of the ingredients to make this recipe!