Gluten Free Texas Chili n Corn Mac
Ingredients
- 2 tablespoons olive oil
- One 10-ounce container mushrooms, sliced
- 1 cup corn kernels
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 cloves garlic, finely chopped
- 1 carrot, chopped
- 1 green bell pepper, seeded and chopped
- 1/2 medium onion, chopped
- Kosher salt and freshly ground black pepper
- One 28-ounce can crushed tomatoes
- One 15-ounce can red kidney beans, drained
- One 8-ounce box quinoa macaroni, cooked until barely al dente
- 1 cup shredded Cheddar
- 1 scallion, finely chopped
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