One pot vegetarian chilli mac

• Produce

  • 1/2 drained 400g tin 120g cooked kidney beans, cooked
  • 1/2 Chilli, mild red
  • 1/2 tsp Chilli, mild
  • 4 Mushrooms, medium
  • 70 g Onions - equivalent to, frozen

• Pasta & Grains

  • 180 g Pasta

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Paprika, smoked
  • 125 g Peppers - equivalent to, frozen
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 80 g Cheddar cheese

• Liquids

  • 150 ml Water

• Other

  • 500ml (~ 2 cups tomato soup or passata

Found on amuse-your-bouche.com

Description

Directions

• 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.