Hearty Chili Mac

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Recipe submitted by kmouse, 04/30/07

Hearty Chili Mac

Ingredients (use vegan versions):

   2 cups macaroni uncooked
   1 onion chopped
   1 green bell pepper chopped
   2 cloves garlic, minced
   6-8 oz. burger-style crumbles
   1 14 oz. can stewed tomatoes
   1 8 oz. tomato sauce
   1 cup frozen corn
   2 teaspoon chili powder
   1 teaspoon oregano
   1/2 teaspoon cumin
   1 teaspoon paprika
   pinch of cayenne or more if you like
   14 oz water

Directions:

Cook macaroni according to package directions.

In a large skillet or pot, heat a bit of olive oil and saute the onion, green pepper and garlic. After the onions become soft, add the burger-style crumbles. Cook for 4-5 minutes.

Add stewed tomatoes, tomato sauce, frozen corn, spices and water. Let it come to a boil and then simmer for 15-20 minutes or so to thicken.

Add cooked macaroni and stir all together making sure to coat pasta with chili.

Serve hot and enjoy. Goes great with fresh bread and vegan buttery soy spread!

Serves: 6-8

Preparation time: 20 minute


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kmouse

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Re: Hearty Chili Mac

« Reply #1 on: May 01, 2007, 11:37:49 AM »

Woops! Forgot to list on my recipe: 1- 15 oz. can of red kidney beans. You add them along with the stewed tomatoes, tomato sauce, spices, corn and water!


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gelina

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Re: Hearty Chili Mac

« Reply #2 on: May 05, 2007, 11:07:11 AM »

made this last night, very yummy! i used mexican veggie ground round, a can of corn, and didnt add any water (i like it thick

). super easy and fast!


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Gladey

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Re: Hearty Chili Mac

« Reply #3 on: November 15, 2007, 08:14:40 AM »

Yum! I just made this, only I subbed a small can of tomato paste for the sauce and instead of veggie ground round, I added a little extra water and once I had everything together and bubbling, I added a cup of dry TVP. I also added about a tablespoon of nutritional yeast. Next time I might used diced tomatoes instead of stewed, so I won't have to break up the tomato halves.
Very easy, tasty, and cheap to make. Super nutritious, too (especially with whole grain macaroni!).


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wayneshep!

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Re: Hearty Chili Mac

« Reply #4 on: April 16, 2009, 06:38:16 AM »

Are the tomatoes supposed to be drained or do I just add the juice right in?


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jessiek

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Re: Hearty Chili Mac

« Reply #5 on: April 23, 2009, 08:49:34 AM »

This was a very good dinner. I don't like "burger style" crumbles, so I used a can of kidney beans instead. I also used a can of diced tomatoes (since i didn't have stewed tomatoes) It was a nice hearty dinner.
I think the recipe wants you to use the juice from the canned tomatoes.


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kmouse

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Re: Hearty Chili Mac

« Reply #6 on: July 05, 2009, 07:17:19 PM »

wayneshep! I don't bother draining the tomatoes. Haven't made this in a while. Think I'll make it tomorrow!


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moonkeymama

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Re: Hearty Chili Mac

« Reply #7 on: July 08, 2009, 12:15:57 AM »

This is 5 stars! For being easy to throw together and great-tasting.

For burger crumbles, I used about 1 1/2 cups of bulgar, cooked according to this recipe: http://vegweb.com/index.php?topic=7548.0 A lot healthier and cheaper than those frozen brand-name crumbles. It freezes well in portions too, and it tasted yummy in this recipe!

I didn't use chili powder or paprika (I don't have them!) but I did use plenty of cayenne and hot sauce.

I wish I could eat more right now but I'm so full. I doubled the recipe so I can't wait for leftovers tomorrow!


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