One Pan Vegetarian Chili Mac

Pronto Elbows package

Made with

Barilla Pronto® Elbows

  • Prep
  • Cook
  • Skill

  • 578
  • 15g
    total fat
  • 84g
    total carbohydrate
  • 28g
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Ingredients for 6 people

  • 1 box Barilla® Pronto® Elbows
  • 3 cups vegetable broth low sodium (or water)
  • 2 cloves garlic diced
  • ½ cup onion chopped
  • 1 bell pepper chopped
  • 1 cup black beans drained
  • 1 cup canned tomatoes diced
  • 1 ½ tablespoons chili powder
  • 1 teaspoon cumin
  • 5 ounce bag spinach
  • 2 cups sharp cheddar cheese grated
  • 1 tablespoon fresh parsley
  • Salt and black pepper to taste


  • Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter).  Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Add garlic, onion, peppers, beans, tomatoes and spices.
  • Turn on the burner to high and set your timer to 10 minutes. Optional:  add about 1/2 teaspoon of salt to taste.

  • Cook on high, stirring regularly, until most of the water is absorbed, about 10 minutes but may vary by stove.

  • After 8 minutes add spinach.  Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally.  Remove skillet from the heat and stir in cheese. 

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