Chili Mac can be made by combining a box of mac ‘n cheese with a can of chili, both prepared according to directions. Here’s a better way – homemade Chili Mac with fresh ingredients!
chopped green pepper
2 cloves garlic, minced
1 TBSP chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp red pepper flakes (don’t use these if you don’t like hot stuff)
1 28-oz can crushed tomatoes, undrained
1/2 lb firm tofu, drained and crumbled (or Boca fake ground meat)
2 cans kidney beans, drained and rinsed
7 oz wagon wheel (or any fun shape) pasta
1/2 cup cheddar cheese
1. Saute onion, green pepper, and garlic in an oiled dutch oven pot until tender. Add spices and saute 1 minute more, stirring. Stir in tomatoes adn tofu. Bring to a boil, reduce heat. Simmer, uncovered 15 minutes. (Meanwhile, cook pasta according to package directions.) Add kidney beans and cook 10 more mins, or until it’s thoroughly heated.
2. Serve by putting some pasta in each bowl and topping it with chili. Top with cheese while it’s hot.
5mg cholesterol (or use soy cheese for 0 cholesterol)
sorry, no fiber listed
-Cooking Light Vegetarian Cookbook