Vegetarian Chili Mac
IntroductionI adapted this recipe from Real Simple's Classic American Chili Mac with Elbows, http://www.realsimple.com/food-recipes/bro
-mac-elbows I adapted this recipe from Real Simple's Classic American Chili Mac with Elbows, http://www.realsimple.com/food-recipes/bro
4 cups Elbow macaroni, cooked
2 (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), chopped
3 garlic cloves, finely chopped
2 TB extra virgin olive oil
1 (12 oz) pkg Trader Joe's Beef-less Ground Beef
1 tsp kosher salt
1/2 tsp black pepper
1 TB chili powder
1 TB ground cumin
1 (14 oz) can diced tomatoes with green chilies
1 (14 oz) can mild diced tomatoes with green chilies
6 cups low-sodium chicken broth--you may use vegetable broth if you prefer
6 oz shredded cheddar cheese
Salt content will actually be lowered by rinsing and draining the beans compared to the amount given in the nutrition calculations. Vegans can use non-dairy cheese to make this a vegan meal. Note that I have found that vegan cheeses in general have a higher sodium content then their dairy counterparts--you may wish to consider this if you are on a low sodium diet.
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