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 an 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. Serve topped with fresh cilantro, sour cream and sliced green onions. Enjoy!
Pasta: Pasta cook time will vary based on brand. Cook pasta until al dente, or fork tender.
Beans: I use light red kidney beans and dark red kidney beans. Alternately, you can use whatever bean you have on hand, like black beans or white beans.
To keep the sodium down, choose cans labeled "reduced sodium" or "no added salt". Choose low sodium vegetable broth and add salt to taste at the end.
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.
You can watch the full step-by-step recipe video on my YouTube.