Easy One-Pot Chili Mac!

I love this one-pot Chili Mac because it combines two of my favorite things: chili and pasta. And it's the easiest weeknight supper EVER! No peeling, chopping, slicing, or dicing required. Just throw all the ingredients into a pot on the stove. Fifteen minutes later you'll have a piping hot batch of hearty, filling, delicious comfort food that tastes like you spent all day cooking!

• 2 (15 ounce) cans diced tomatoes

• 1 (15 ounce) can black beans

• 1 (15 ounce) can kidney beans

• 1 cup frozen or canned corn

• ½ cup water

• 1 ½ Tbsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• 8 oz. uncooked whole wheat macaroni

Drain and rinse the beans. Add all ingredients except the pasta to a large pot and stir to combine. Bring to a boil, add the pasta, and reduce heat to a simmer. Simmer uncovered, stirring occasionally, for 10 to 13 minutes or until the pasta is tender. Spoon into bowls and serve. Makes about 6 servings.

To make this chili mac even more delicious, top each serving with vegan parm and serve with Three-Seed Oatcakes.

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