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Hello friends!
This is the perfect recipe because it uses pantry staples and you can throw in any miscellaneous veggies you have hanging around in your fridge. It’s an inexpensive dish that makes a lotā¦..so you may want to half the recipe. But it also makes great left overs.
Mac-N-Chili
Ingredients:
1 medium yellow onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves of garlic, crushed
1/2 cup TVP (textured vegetable protein)
1 packet of taco seasoning (chili seasoning or fajita seasoning will also work)
1/2 cup corn kernels
1 can kidney beans, undrained
1 can black beans or white kidney beans, undrained (any bean of choice will do)
1 can diced tomatoes, undrained (I used fire roasted but if you can find chill style diced tomatoes, even better)
1 TBSP tomato paste
1 1/2 cup of vegan beef broth.
1 TBSP maple syrup
1 cup macaroni pasta
Oil
Directions:
In a large pot, sautƩ the diced onions & peppers until translucent.
Add the crushed garlic.
Add the TVP, taco seasoning and mix well.
Add the tomatoes, tomato paste, beans & corn & broth. Mix well.
Add the maple syrup.
Add pasta.
Reduce heat to a simmer, stirring every so often to make sure there is enough liquid, add more water if necessary. Cook until the pasta is el dente.