Veggie Chili Mac

This is a dish very prevalent in the American South and very comforting. This dish is best if you use low sodium beans and tomatoes.

Serves 6.

Ingredients:

• 1 1/2 c elbow macaroni
• 1 Tbsp canola oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/2 tsp Hungarian or smoked paprika
• 1-15 oz can chili beans
• 1-15 oz can diced tomatoes
• 1 tsp sugar
• 1/2 tsp crushed dry oregano
• 4-8 oz shredded cheddar

Directions:

1. Cook macaroni according to package directions for al dente. Drain.
2. In a 2 quart pot over medium heat, warm the oil.
3. When hot, saute the onion about 10 minutes, or until caramelized and slightly browned in places.
4. Add garlic, chili powder and paprika; cook a few seconds. Stir in the beans and tomatoes and bring to simmering. Simmer for about 10 minutes.
5. Stir in the sugar and crushed oregano at the last minute.
6. Remove from heat and fold in the macaroni.
7. Serve with plenty of shredded cheddar. Sour cream, sliced green onions, and minced cilantro or parsley may be added as toppings.