Tonight we had Chili Mac for dinner. It was pretty darn tasty! I added a lot of salt to my bowl, but that's only because I'm a salt addict...ha! The hubs said it was good, Nevin liked the noodles :P and Kieran wasn't in the mood to try it...so I'm not sure what he thinks. If I can get him to have some I'll let ya know!
We will for sure be making this again.
I got the recipe from Fat Free Vegan Kitchen.
2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
salt and pepper, to taste
Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional
chipotle chili powder.
**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
Feeds about 6.