Name: Kid Friendly Vegetarian Chili
Ingredients: 1/4 cup olive oil; 2 large onions (finely chopped); Kosher salt and black pepper; 4 cloves garlic (chopped); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 ounces tomato paste; One 15 ounce can kidney beans (drained); One 15 ounce can black beans (drained); One 15 ounce can pinto beans (drained); One 15 ounce can garbanzo beans (drained); One 28 ounce can diced tomatoes; 2 teaspoons Worcestershire sauce; 6 cups vegetable broth; 2 cups canned (drained or frozen corn)

Ingredients

Scale

1 cup elbow macaroni
2 eggs (beaten)
1 ½ cups shredded cheddar cheese
½ cup ricotta cheese
½ cup bread crumbs
3 ounces shredded parmesan cheese

Instructions

1) Preheat oven to 375 degrees. Line a 12 cup muffin pan. Bring a large pot of water to a boil; then add macaroni and cook for about 8 minutes until pasta is cooked or as directed on box.
2) Drain well then place in a large bowl. Add your cheeses, beaten eggs and bread crumbs and mix until fully combined. Spoon mixture into each muffin cup. Place in oven and bake for about 15-20 minutes.

Notes

*Store in the fridge all week long!