Veggie Chili Mac

I fell IN LOVE with this dish! 

It is a lil spicy but you can control that with the peppers and cheese 

But I like it Spicy! :)

Ingredients

• 2 poblano peppers
• 2 tablespoons EVOO 
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 15-ounce can pinto beans, drained (can use kidney or black)
• Salt and pepper
• 1/2 tablespoon cumin,
• 1 tablespoon  paprika
• 1 tablespoon  chili powder
• 2 tablespoons tomato paste
• 1 cup vegetable stock
• 1 can fire-roasted diced tomatoes
• 1 pound whole wheat  macaroni or egg noodles
• A handful of cilantro, finely chopped, optional
• 1 cup pepper jack cheese, shredded (or cheddar or monterrey jack)
• 3 scallions, finely chopped

Preparation

Preheat broiler.

Place peppers on a broiler pan and blacken the skins of the 
poblanos all over (leave oven door slightly ajar to allow steam 
to escape). Place blackened peppers in a bowl and cover tightly 
with plastic wrap. Cool to handle. Peel and seed peppers, 
and chop them.

Bring a large pot of water to a boil for pasta.

Heat a heavy pot over medium-high heat with EVOO, a 
couple turns of the pan. Add onions and garlic, and soften 
5 minutes. Add chopped poblanos and beans to the pot, 
season with salt, pepper, cumin, paprika, chili powder and 
stir to combine. Add tomato paste, stir to incorporate then 
add stock and tomatoes. Reduce heat to simmer.

Cook pasta to al dente, drain and toss with veggie chili and
 cilantro, if using. Place in a casserole dish and top with any 
combination of cheese you like. Place under broiler to melt 
and brown cheese

Garnish with scallions and serve.

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