Vegetable Chili Mac

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 poblano peppers

2 tablespoons extra virgin olive oil (EVOO)

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 can pinto beans (15 ounces), drained

Salt and pepper

1/2 tablespoon cumin (half a palmful)

1 tablespoon coriander

1 tablespoon smoked sweet paprika

1 tablespoon ancho (mild) or chipotle (hot) chili powder

2 tablespoons tomato paste

1 cup Negra Modelo or other Mexican beer or 1 cup vegetable stock

1 can fire-roasted diced tomatoes (28 ounces)

1 pound whole wheat or semolina macaroni or elbow pasta with lines

A handful of cilantro, finely chopped (optional)

1 cup smoked cheddar cheese, shredded

1 cup pepper Jack cheese, shredded

3 scallions, finely chopped

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