- 1 box Barilla® Pronto™ Cut-Macaroni
- 3 cups low sodium vegetable broth (or water)
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 bell pepper, chopped
- 1 (15 ounce) can beans of choice, drained & rinsed (kidney, white, black and blends all work great for this! )
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 (10 ounce) bag spinach
- 4 ounces sharp Cheddar cheese
- Fresh parsley
- Salt and pepper to taste
- PLACE Barilla(R) Pronto(TM) pasta, garlic, onions, bell pepper, beans, tomatoes, and spices into the pot.
- ADD broth/water. Cook over high heat.
- After 5 minutes ADD the spinach.
- Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes).
- STIR in cheese while the chili mac is warm.
- TOP with fresh parsley and serve!