Photo: Funkadelic Chili Mac Recipe
Ingredients
- 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
- 1 cup canned red kidney beans, drained and rinsed
- 1 cup frozen ground-beef-style soy crumbles
- 1 onion, chopped
- 1 red or green bell pepper, seeded and chopped
- 1 cup chopped portabella mushrooms
- 1/3 cup tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon ground cumin
- 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
- 1/4 cup shredded fat-free Cheddar cheese
- Cayenne pepper, optional
Directions
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!
PER SERVING (1/4th of recipe, about 1 3/4 cups): 297 calories, 2g fat, 637mg sodium, 55.5g carbs, 9.75g fiber, 11.5g sugars, 19g protein
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By mollykin
on May 12, 2012
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This was very good. I left out the portobello (we don't care for them and used the entire can (small of Italian herb tomato paste. Also added about 1/2 cup of water and cooked this down for about 45 minutes to really develop the flavors. My husband liked it, too.
By smkatt_7310928
Raleigh, NC
on January 05, 2012
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This is FANTASTIC!!! I used ground turkey that I had left over, but I'm sure the veggie crumbles would be good too! So tasty and SO filling!! I will DEFINITELY be making this again...YUMMY!
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