Chili Mac
8 servings

INGREDIENTS
3 cups whole wheat macaroni

2 Tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon oregano
1 Tablespoon cumin
1 can (16 ounce) tomato paste
1 can (16 ounce) low sodium diced tomatoes (not drained)
1 can each of black beans and kidney beans, rinsed and drained
1 cup TVP (Whole Foods in baking aisle such as Bob’s Red Mill brand) OR 1 block of tempeh crumbled (Whole Foods in refrigerated section)
5-6 cups water or vegetable broth

Optional Toppings:
diced avocado, chopped green onion, shredded cheddar cheese, fresh cilantro, lime slices

1. Boil macaroni noodles until al dente. Set aside.
2. Sauté onion, bell pepper, garlic, chili powder, oregano and cumin in oil for about 5 minutes (until onions tender).
3. Add tomato paste, tomatoes, beans, TVP and water.
4. Bring to boil and then simmer for about 10-15 minutes.
5. Serve chili on noodles (or mix together if desired).
6. Top with optional toppings: avocado, green onions, cheese, cilantro, lime

Serve and enjoy!

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