Ingredients
- 10 oz macaroni pasta
- 14 oz can diced tomatoes
- 15 oz kidney beans, drained and rinsed
- 1 cup sweet corn, drained and rinsed
- 1 cup tomato purée
- 4 cups vegetable broth
- ¼ cup fresh cilantro, chopped
- 1 medium onion, minced
- 4 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1 ½ teaspoons salt
- 3 tablespoons agave syrup
- 2 tablespoons olive oil
Instructions
- Start by preparing pasta according to package directions. While pasta is cooking, proceed with the next steps.
- Preheat oven to 350°F degrees.
- Heat oil in a large pot over medium heat, and fry the onion and garlic 3-4 minutes, until tender.
- Add the chili powder, cayenne papper, cumin, and salt. Stir and cook for 1 minute.
- Add vegetable broth and stir. Add diced tomatoes, kidney beans, and corn.
- Bring to a boil, then turn the heat down to low and simmer for 15 minutes.
- Add the tomato purée and agave syrup. Stir and cook for 5 minutes over low heat.
- When pasta is cooked, drain and add to the pan with tomato mixture.
- Sprinkle with vegan cheese, if using, over the top. Bake for 10 minutes in oven, until cheese melt.
- Serve hot.
Notes
Store 2 days in refrigerator.
Nutrition (estimated per serving)
Calories: 417kcalCarbohydrates: 77gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 1344mgPotassium: 842mgFiber: 10gSugar: 16gVitamin A: 1289IUVitamin C: 15mgCalcium: 77mgIron: 5mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
