Description
This creamy pumpkin chili mac casserole combines the warmth of chili with the comforting texture of macaroni and cheese, topped with a delicious cheddar crust. Perfect for chilly evenings!
Ingredients
– 8 oz elbow macaroni
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup vegetable broth
– 1 cup shredded cheddar cheese, plus extra for topping
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions
1.
2. 1. Preheat the oven to 350°F (175°C).
3. 2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
4. 3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. 4. Add garlic and cook for another 1 minute until fragrant.
6. 5. Stir in the pumpkin puree, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 10 minutes until heated through.
7. 6. Add the cooked macaroni to the skillet and stir until everything is combined.
8. 7. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
9. 8. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
10. 9. Remove from the oven and let cool for a few minutes before serving. Enjoy!
11.
Notes
– Feel free to add any additional toppings such as sour cream or green onions.
– This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, chili, mac and cheese, casserole