Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (finely chopped)
  • 1 large carrot (chopped)
  • 1 bell pepper (chopped)
  • 1/2 jalapeño (seeded and minced (or with seeds and more to taste))
  • 1 tbsp avocado oil
  • 2 tbsp chili powder
  • 2 tsp cumin (ground)
  • 2 tsp smoked paprika
  • 1/4 tsp salt
  • 2-3 tbsp tomato paste (low sodium)
  • 14 oz can tomato sauce (low sodium)
  • 1 cup beer
  • 3 cups vegetable broth (low sodium)
  • 3 cups elbow macaroni (whole wheat or brown rice)
  • 2 x 14 oz cans of black/red/pinto beans (rinsed and drained, low sodium)
  • 1 tbsp honey or maple syrup
  • 1 tbsp lime or lemon juice
  • 1 cup olives or artichokes from a jar (chopped (optional))
  • 1/2 cup shredded cheese (like Colby Jack or 1/4 cup nutritional yeast (for vegans))

Instruction

  • Preheat large dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally.
  • Add carrot, bell pepper, jalapeño and cook for 2 minutes.
  • Add chili powder, cumin, paprika and salt; stir and cook for a minute or two.
  • Add tomato paste, tomato sauce, beer, broth and bring to a boil.
  • Add pasta, stir, cover and cook for 12 minutes, stirring occasionally.
  • Turn off the heat and add beans, honey, lime juice, olives/artichokes and cheese/nutritional yeast. Stir and adjust seasoning to taste. Serve hot.