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
14 oz can tomato sauce
1 cup beer
3 cups vegetable broth
3 cups elbow macaroni (whole wheat or brown rice)
2 x 14 oz cans of black/red/pinto beans, rinsed and drained
1 tbsp raw 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)


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.

source : ifoodreal.com

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