Serves 6
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients
1 T. extra virgin olive oil
5-6 cloves of garlic, minced
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 15 oz. can red kidney beans, drained
1 15 oz. can diced tomatoes, undrained
4 c. organic vegetable broth
3 T. tomato paste
16 oz. macaroni noodles, uncooked
1 T. chili powder
2 t. paprika
1½ T. ground cumin
¼ t. cayenne pepper
Sea salt and black pepper, to taste
2½ c. sharp cheddar cheese, shredded
Directions
- Heat olive oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add garlic, onion, and bell peppers and sauté, stirring occasionally, for 5-7 minutes or until vegetables are soft and tender.
- Add kidney beans, diced tomatoes, vegetable broth, tomato paste, macaroni noodles, and all spices. Season with salt and black pepper, to taste.
- Bring to a boil, stirring occasionally, and cook for 9-11 minutes, or until noodles are al dente.
- Reduce heat to medium-low and add shredded cheddar cheese in batches. Stir until cheese in each batch is completely melted before adding more. Remove from heat and serve immediately. Enjoy!
