Veggie Chili Mac Recipes

ONE POT VEGETARIAN CHILI MAC

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

MEATLESS CHILI MAC

Steps:

• In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, cumin and salt., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream.

VEGGIE CHILI MAC

Steps:

• Heat the oil in a large pot over medium heat.
• Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
• Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
• Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
• Add in cocoa powder and sugar.
• Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
• Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
• Serve with shredded cheddar cheese (white or yellow).