One Pot Vegetarian Chili Mac Recipes

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ONE POT VEGETARIAN CHILI MAC



One Pot Vegetarian Chili Mac image

A quick and easy recipe for one pot vegetarian chili mac

Provided by Joy Shull

Categories     Main Dish

Time 30m

Number Of Ingredients 18

1 tablespoon olive oil
6 cloves of garlic, minced
1 large onion (yellow or white), diced
1 (15 oz) can kidney beans, drained
1 (15 oz) can chili beans, with sauce (do not drain)
1 (15 oz) can sliced stewed tomatoes, with juices
4 cups vegetable broth
16 oz dry macaroni noodles
3 oz tomato paste (around 4 tablespoons)
1 cup diced hungarian wax peppers (can substitute bell peppers)
1 tablespoon chili powder
1/2 teaspoon paprika
1 1/2 tablespoons cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1/8 teaspoon pepper
2 1/2 cups sharp cheddar cheese
chopped parsley, for topping (optional)

Steps:

  • In a dutch oven or heavy bottomed pan, sautee garlic, onion, peppers and olive oil for 5-10 minutes on medium high heat, or until onion starts to cook down and is translucent
  • Add drained kidney beans, chili beans with sauce, stewed tomatoes, vegetable broth, tomato paste, macaroni noodles, and all spices
  • Bring to a boil and cover
  • Allow to cook for 12-15 minutes, or until noodles are al dente. Check every few minutes to stir in case of sticking
  • Once finished cooking, remove from heat and stir in 1 1/2 cups of cheese.
  • Serve sprinkled with fresh parsley and topped with remaining cheese

Nutrition Facts : Calories 524 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 26 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1317 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ONE-POT CHILI MAC



One-Pot Chili Mac image

This hearty entree is low in fat, but full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly. -Dawn Forsberg, Saint Joseph, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound lean ground turkey
1 small onion, chopped
1/4 cup chopped green pepper
1 teaspoon olive oil
2 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (8 ounces) no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups uncooked multigrain penne pasta
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Steps:

  • In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain., Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 384 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 598mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein. Diabetic Exchanges

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