Thanks to Carla, who found this great recipe!
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Chili Mac from FatFree Vegan Kitchen (Mine isn't vegan)
(printer-friendly version)
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.
*If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points.
This was a comfort meal that preps very easily. I substituted shredded cheese for the nutritional yeast and chopped spinach for the kale b/c I couldn't get those at the grocery this week. I scooped the boys' portions out before adding any chili powder or the spinach, b/c I knew Leo wouldn't eat it with anything green in it. He did try it, but he's still not very big on casseroles.
I thought it was good but a touch bland - I think I would use a can of undrained Ranch Style Beans next time. I didn't put all the chili powder in that it called for b/c I didn't want anyone to catch on fire. Todd added some tobasco.
I served with Spicy Asian Slaw, one of our favorites.
1 comment:
I really liked this one, Holly! I cut the chili powder down to 3 tsp., and I used a tiny bit of the adobo chili peppers I had in the freezer, so it was still pretty spicy, but had good flavor. Michael actually said he liked it too, which is saying a lot for my standard meat and potatoes guy.
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