Ingredients

1 tablespoon extra virgin olive oil
8 ounces white mushrooms finely chopped
1 medium white onion finely chopped
½ teaspoon salt
3 cloves garlic minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dry oregano
¼ teaspoon black pepper
15 ounce can crushed tomatoes
2 zucchinis
8 ounces tomato sauce
4 cups vegetable broth
10 ounces DaVinci Elbow Pasta
2 15 ounce cans kidney beans drained and rinsed
1 cup shredded cheddar cheese
chopped green onions for topping
chopped fresh cilantro for topping
sour cream for topping (optional)

Directions

Heat a 6 quart pot or Dutch oven over medium high heat. Once hot, drizzle in the olive oil and let heat. Add the chopped mushrooms and diced onions. Sprinkle with salt. Sauté for 6-8 minutes, or until the onions and mushrooms have softened and released their juices.
Add the garlic and sauté a minute more, or until golden and aromatic.
Add chili powder, cumin, oregano and black pepper. Cook for 30 seconds, stirring continuously to prevent burning.
Pour in the crushed tomatoes (with juices), tomato sauce, and vegetable broth. Cover with a lid and bring to a boil over high heat. Once boiling, add the elbow noodles and kidney beans. Stir to prevent the pasta from sticking together. Boil uncovered until pasta is tender (see note 1).
Once the pasta is cooked, turn off heat and stir in cheddar cheese.
To prep the zucchini cups, cut the zucchini into 2 inch thick slices. Using a melon baller, scoop out a cup into each zucchini slice, leaving just about 1/4 inch of flesh on the sides and base. If the sides are too thin, the stuffing will leak.
Spoon the chili mac mixture into the zucchini cups, then serve topped with fresh cilantro, sour cream and sliced green onions. Enjoy!

Products Used