Friday, December 26, 2014
Vegetarian Chili Mac
Let's talk about the chili first. It is the chilliest chili you will ever have. I think it's because there are a whopping 2 tablespoons of chili powder in there. And a tablespoon of cumin. If you're looking for a bland chili, this is not the one for you. This one packs a punch. Plus, you know. It's vegetarian. There are some lovely kidney beans in there for protein, don't worry.
And then there's the mac and cheese part: pasta with lots of cheddar cheese melted over the top of the dish. Mixed in with the chili. I know, it's crazy, but it's good crazy.
This was a delicious, filling, comforting dish. It also reheated really well and made for great lunches for Mark and me the week after I made it. This is definitely a make-again meal.
I hope you had a wonderful Christmas full of lots of great food. Plenty more recipes are on their way to you as we close in on my third blogiversary!
vegetarian chili mac
from Oh My Veggies
8 ounces elbow macaroni noodles
2 tablespoons olive oil
1 cup diced onion (about 1/2 medium onion)
1 cup diced green paper (about 1 medium pepper)
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons salt
1 28-ounce can crushed tomatoes in tomato puree
2 15-ounce cans kidney beans, drained and rinsed
1 cup shredded sharp cheddar cheese
sliced scallions and sour cream for topping, if desired
1) Bring a large pot of water to a boil and cook the macaroni al dente according to package instructions. Drain and set aside.
2) In a 3-quart or larger skillet or saucepan, warm the olive oil over medium heat. Add the onion and green pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and stir gently to mix. Bring to a boil, and then reduce hear to medium-low. Cover and simmer for 15 minutes.
3) Add the macaroni to the chili and stir gently to mix. Sprinkle cheese on top and cover with lid to melt the cheese.
4) Top individual servings with sliced scallions and a dollop of sour cream, if desired.