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Chili Mac

Chili Mac

Chili Mac

This recipe is from 150 Vegan Favorites by Jay Solomon.

  • 1 c elbow macaroni (I use whole wheat)
  • 1 T canola oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3-4 cloves garlic, minced
  • 1 can (28 oz) stewed tomatoes OR 28 oz. (weight) fresh roma tomatoes, diced
  • 1 can (15 oz) kidney beans (or 2/3 c dry kidney beans, soaked and cooked)
  • 1 can (11 oz) corn, drained
  • 1-1/2 T chili powder
  • 2 t oregano
  • 1 t cumin
  • 1/2 t pepper
  • 1/2 t salt (I added another 1 t)

Cook the elbow macaroni.  In a large saucepan, saute the onion, pepper, celery, and garlic over med heat for 7 min.  If using fresh tomatoes, add them, turn heat to high until water is released and mixture thickens somewhat.  Add remaining ingredients except macaroni and cook on low for 15 min.  Add macaroni and cook 5 min.

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