A delicious and hearty vegetarian pasta dish that combines the comforting flavors of chili with the cheesiness of macaroni, along with a variety of nutritious vegetables.
Cook macaroni according to package instructions, and set aside.
2
In a large pot, heat canola oil over medium heat. Add onion, zucchini, bell pepper, garlic, chili powder, cumin, oregano, and salt. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
3
Add crushed tomatoes and black beans to the pot, and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
4
Toss the cooked macaroni and shredded Cheddar with the vegetable-chili mixture until well-combined.