Chili Mac

Serves: 6
Total Calories: 300


10 ounces whole wheat macaroni
2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped celery
1/2 red bell pepper medium diced
1 jalapeño pepper minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried basil
1 (16-ounce) can crushed tomato
2 cups cooked red kidney or pinto beans rinsed and drained
1 tablespoon tamari sauce


1. Bring a large pot of water to boil, and cook the pasta according to package directions.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the onion, celery, bell pepper, jalapeño pepper, chili powder, cumin, and basil. Sauté until the vegetables are tender. Add the tomatoes, beans, and tamari. Stir the mixture until it begins to simmer.
3. Drain the cooked pasta and return to the pot. Add the vegetable-bean mixture, and toss well. (If the dish is too dry, add a little cooking liquid from the beans or the pasta.) Serve immediately.

For a Change . . .
* Instead of (or along with) the jalapeño pepper, add salsa to taste.

Nutritional Facts:

Serves: 6
Total Calories: 300
Calories from Fat: 40

This Chili Mac recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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