Have you ever had chili queso mac made with Velveeta and a can of chili mixed together with elbow pasta? Well, I have a few times growing up, and this recipe is very similar, but it's made from vegetables! No Velveeta in sight!
1(4oz) can fire roasted mild green chilies (optional)or 1 jalapeno pepper deseeded and diced
½tsp.chili powder (optional if too spicy)
1-2cansblack beans, drained and rinsed
1cupfrozen cornfire roasted is best
1cupsliced black olives (optional)
On the stove in a large saucepan, add sweet potatoes, carrots, garlic, and vegetable broth. Cover with a lid. Bring to a boil, then cook on medium heat for 10-15 minutes, or until veggies are soft.
Once vegetables are done cooking, let them cool for 10 minutes before adding to a blender.
In addition to the cooked vegetables, add the canned chili peppers, nutritional yeast, salt, smoked paprika, cumin, and chili powder to the blender. Blend on high speed for 1 minute.
Your chili mac sauce is done.
Cook the noodles according the the package directions, drain, and add the canned beans, corn, olives, and chili queso to the noodles. Mix well to combine.
Add additional salt and pepper if needed, and serve.
***INSTANT POT INSTRUCTIONS: In step 1 of the recipe, instead of adding the ingredients on the stove, add them to your instant pot. The sweet potatoes, carrots, garlic, and veggie broth.Cook on MANUAL high heat for 12 minutes. Allow mixture to naturally release or you can do a quick release 10 minutes after the timer has gone off.Proceed with the recipe above from there.