Vegetarian Chili Macaroni Bake Recipe

About this recipe

This hearty vegetarian chili macaroni bake combines kidney beans, cheese, and spices for a comforting dinner. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 450G Northern Pasta Co. Fusilli, 450G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Chilli Powder Rajah
• 400G Epicure Organic Red Kidney Beans

Instructions

1. 1. Preheat oven to 375°F.
2. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced yellow onion and sauté until softened, about 5 minutes.
3. 3. Stir in 1 teaspoon of chili powder and cook for 1 minute to release the aroma.
4. 4. Add 1 can of kidney beans (drained and rinsed) and stir to combine. Remove from heat.
5. 5. In a large bowl, mix the cooked onion and bean mixture with 2 cups of cooked fusilli.
6. 6. Transfer the mixture to a 2-quart casserole dish. Cover with foil and bake in the preheated oven for 25 minutes, stirring halfway through.
7. 7. Remove the foil and bake for an additional 10 minutes.
8. 8. Let the dish cool for 5 minutes before serving.