Cheesy Chili Mac with Black Beans

• 8 ounces elbow macaroni
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup tomato sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh chives for garnish

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in cumin and smoked paprika, cooking for another minute.
4. 4 Add black beans, diced tomatoes, tomato sauce, chili powder, and cayenne (if using). Simmer for 10 minutes.
5. 5 Combine the macaroni and chili mixture in a large pot. Stir in 1 1/2 cups of cheddar cheese until melted.
6. 6 Serve in bowls, topped with remaining cheddar and fresh chives.

Equipment

• Large pot
• Large skillet

Variations

• Add ground beef or turkey for extra protein.
• Substitute kidney beans for black beans for a different texture.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Swap cheddar for another sharp cheese like Monterey Jack.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra creaminess, stir in a splash of milk or a dollop of sour cream.
• Add a pinch of brown sugar to balance the acidity of the tomatoes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with a crisp green salad for a balanced meal.

FAQ