Easy One Pot Vegan Chili Mac

• 1 red onion, chopped
• 2 tsp. garlic powder
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 - 14.5 oz. can petite cut tomatoes with hatch chiles, not drained
• 1 - 15 oz. can tomato sauce
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 cup frozen corn
• 3 cups dry small pasta
• 2 cups reduced sodium vegetable broth

Heat a pot over medium heat.  Generously spray with avocado oil spray.  Add the chopped onion and cook, stirring frequently, until starting to get translucent, about 4 minutes.

Add the garlic powder, chili powder, cumin and salt and stir to coat the onions with the spices.   Add the diced tomatoes, tomato sauce, black beans, kidney beans and corn to the pot and stir to mix well.

Add the broth and the pasta to the pot and stir to combine. 

Increase heat to bring it to a boil, then lower heat to a simmer and cover the pot.  Let simmer covered for 20 minutes, checking and stirring every 5 minutes.  After 20 minutes remove lid and continue to let simmer, until pasta is cooked, through about 10 minutes.  Cooking time will vary based on the pasta you use.

Yields six 1.5 cup servings: 415 calories, 19g protein, 1.2g fat, 70 net carbs.  DELISH!

Enjoy with shredded vegan cheese. YUM!