Spicy Chili Cheeze Mac
1 can black beans - rinsed
2 medium tomatoes - chopped
1 medium (red) onion
2 cloves garlic - minced
2-3 tablespoons chili powder
1 tablespoon cumin
2 teaspoon BRAGG all purpose seasoning
3-4 heaping tablespoons nutritional yeast
1-2 servings pasta shells
dash of cayenne powder
Add beans, tomatoes (including all seeds and juices), onion, garlic and BRAGG's to a saucepan. Bring to simmer.
Once the mixture gets a bit watery (from the tomato juices), add all spices and yeast. Simmer approximately 25 minutes, stirring often.
While chili is simmering prepare pasta shells in separate pot. I use Quinoa pasta, but any will do.
Pour chili cheeze mixture onto pasta and serve.
I ate this whole dish by myself, but should be enough for two people. I used a little more than one serving of pasta, almost 3 oz. I was stuffed.
Also, this recipe is SPICY. If you don't want as much heat, reduce amount of chili powder and leave out the cayenne powder.
SO HOW'D IT GO?
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