Vegetarian Chili Mac
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups Elbow macaroni, cooked2 (15 oz) cans Light Red Kidney Beans, although you may use dark if you prefer, rinsed and drained 1 (15 oz) can Trader Joe's Organic Great Northern Beans, rinsed and drained 2 yellow onions, medium (2-1/2" dia), chopped3 garlic cloves, finely chopped2 TB extra virgin olive oil1 (12 oz) pkg Trader Joe's Beef-less Ground Beef1 tsp kosher salt1/2 tsp black pepper 1 TB chili powder1 TB ground cumin1 (14 oz) can diced tomatoes with green chilies1 (14 oz) can mild diced tomatoes with green chilies6 cups low-sodium chicken broth--you may use vegetable broth if you prefer6 oz shredded cheddar cheese
Cook macaroni noodles according to package directions, drain and reserve.
Cook onions and garlic in olive oil in large pot over medium heat until soft, about 10 minutes. Add Beef-less Ground Beef, salt, and pepper and stir until just heated through. Stir in chili powder and cumin, cook for 2 more minutes. Add beans, canned tomatoes, and broth. Bring to a boil , reduce heat to simmer, and cook for 20 minutes.
Stir in reserved macaroni to warm, and serve with shredded cheddar cheese.
Serving Size: Makes 6 one-cup servings
Cook onions and garlic in olive oil in large pot over medium heat until soft, about 10 minutes. Add Beef-less Ground Beef, salt, and pepper and stir until just heated through. Stir in chili powder and cumin, cook for 2 more minutes. Add beans, canned tomatoes, and broth. Bring to a boil , reduce heat to simmer, and cook for 20 minutes.
Stir in reserved macaroni to warm, and serve with shredded cheddar cheese.
Serving Size: Makes 6 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 759.3
- Total Fat: 24.5 g
- Cholesterol: 25.0 mg
- Sodium: 2,306.5 mg
- Total Carbs: 111.0 g
- Dietary Fiber: 28.5 g
- Protein: 48.7 g
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