Easy Instant Pot Vegetarian Chili Mac - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, minced*
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon chipotle powder
• 1 1/2 teaspoons salt
• 1 clove garlic, minced
• 1 15 ounce can diced tomatoes
• 1 15 ounce can tomato sauce
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can kidney beans, drained and rinsed
• 8 ounces whole-wheat elbow pasta
• 2 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• Optional toppings: Greek yogurt, cilantro