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
DIRECTIONS
- Boil macaroni noodles until al dente. Set aside.
- Sauté onion, bell pepper, garlic, chili powder, oregano and cumin in oil for about 5 minutes (until onions tender).
- Add tomato paste, tomatoes, beans, TVP and water.
- Bring to boil and then simmer for about 10-15 minutes.
- Serve chili on noodles (or mix together if desired).
- Top with optional toppings: avocado, green onions, cheese, cilantro, lime
Serve and enjoy!
Nutrition
Facts |
| Serv. size 2 C. (460g) |
| Servings 8 |
| Calories 323 |
Fat Cal. 47 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
5g |
8% |
Total Carb. |
58g |
20% |
Sat. Fat |
1g |
4% |
Fiber |
12g |
50% |
Trans Fats |
0g |
|
Sugars |
3g |
|
| Cholest. |
0mg |
0% |
Protein |
17g |
|
| Sodium |
514mg |
20% |
|
|
|
|
| Vitamin A |
25% |
Vit. C |
50% |
Calcium |
10% |
Iron |
30% |
|