Plant Based Gluten Free Chili Mac Casserole
Servings: 6 people
Calories: 440kcal
Ingredients
- Gluten-free non-stick cooking spray
- 1 tablespoon olive oil
- ½ yellow onion , diced
- 4 cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 3 cups gluten-free vegetable broth
- 1 (15 ounce) can red enchilada or tomato sauce
- Kosher or fine sea salt , to taste
- Black pepper , to taste
- 16 ounces gluten-free macaroni
- 1 cup House Party Cheesy Dip – hot or mild
- 2 green onions , chopped
- ¼ cup fresh cilantro , chopped
Instructions
- Preheat oven to 375°F. Spray a casserole dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add chili powder and cumin and cook until fragrant, about 60 seconds. Add the beans, vegetable broth, and enchilada or tomato sauce, stir to combine and bring to a simmer. Add the macaroni and cook until the pasta is al dente, and the sauce has thickened. Taste and adjust seasoning with salt and pepper. Transfer to prepared casserole dish.
- Top with the House Party Cheesy Dip. Bake for 10 minutes or until hot and cheese has melted. Top with green onions and cilantro and serve.
Nutrition
Calories: 440kcal | Carbohydrates: 69g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 1326mg | Potassium: 164mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1213IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 2mg