Vegetarian Chili Mac!

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 347.3
  • Total Fat: 3.9 g
  • Cholesterol: 13.0 mg
  • Sodium: 933.8 mg
  • Total Carbs: 62.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 17.5 g

View full nutritional breakdown of Vegetarian Chili Mac! calories by ingredient
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I had one serving of my veggie chili left, but was craving mac and cheese. Decided to put them together - sooo good! I had one serving of my veggie chili left, but was craving mac and cheese. Decided to put them together - sooo good!
Number of Servings: 5


    -about two-three servings of vegetarian chili. (about 15 oz or so, I'd say. I don't measure anything!) Feel free to use someone else's recipe, your own, or look below for a quick version of how I make mine. I would add it to the database, but there are already like a hundred veggie chili recipes!

    -one box kraft mac and cheese deluxe dinner. Use the one with 2% milk, delicious!

    -shredded cheese. I used about a half cup of a mixture of a fat free yellow cheddar and mild white cheddar.


First off, here is my recipe for Vegetarian Chili. Obviously it's not a full recipe, I chose not to submit one based on the dozens of other similar recipes. Hopefully it's easy to read though, I highly recommend it! (As a side note, I didn't add this recipe into the cooking time. Prep time for chili is maybe 20 minutes, and the cooking time is at the bottom of the recipe.)

-one can of black beans, one can of dark red kidney beans, both drained and rinsed.
-two medium-large carrots. I chop half and slice half, I don't know why.
-about two handfuls each of frozen chopped onions and green peppers
-one can of diced tomatoes and one can of another type of stewed tomatoes, or another kind of canned tomato you have on hand. I also throw in a bit of tomato sauce that I usually have on hand.
-lots of garlic, cumin, Mrs. Dash all seasoning, hot sauce, whatever you like in your chili!
This all gets put in a slow cooker for like 3 hours on high or six hours on low.

Once this is made!

-cook the boxed macaroni to package directions. Always use skim milk, and omit any butter. .

-pour chili down into an oven-safe container. Then pour the mac and cheese down on top.

-bake for about 20-30 minutes. Five minutes before you think it's ready, add shredded cheese. Pull it out when it's nice and golden browned.

**for serving size info.. I put about five servings for nutrition facts. Like I said, I don't measure anything. One serving for me is based on about two heaping spoonfuls (serving spoons, not eating spoons!). This is a good amount when served alongside of salad and/or veggies.

Number of Servings: 5

Recipe submitted by SparkPeople user LAWISE.

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