Chili Mac

Chili MacThis recipe happens to be one of my husband’s favorite dishes I make. He is clearly a product of the 1980’s, when casseroles were all the rage and jello was a popular side dish! (gag) You will love this dish too because it is easy to make, full of flavor, very filling, and of course, good for you. Kidney beans are a good source of protein, fiber, and other nutrients. They are mild in flavor, so they really absorb bold flavors well, which is why they work so well in chili. Tomatoes are rich in lycopene, an antioxidant that boosts our bodies defenses against disease. If you like your chili really spicy, you can add in some hot peppers with the onion and you can add in a bit of cayenne. This one-pot meal will probably become a favorite in your house too…just don’t make any jello to go along with it!

Chili Mac 3
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 cups cooked pasta of choice
1/2 cup water
1 T. chili powder
1 t. cumin
1/2 t. salt
1/4 t. pepper
1 can low-sodium kidney beans, rinsed
1 cup frozen corn
1 8 oz. can herdez salsa
1 8 oz. can tomato sauce
1 6 oz. can tomato paste

Heat a deep pot over medium heat. Add onion, green pepper, and garlic. If necessary, add in some water to prevent veggies from sticking to the pot. Saute until onion is translucent. Add in the rest of the ingredients and simmer until heated through. Top with Daiya cheddar cheese, cilantro, sliced green onions, tortilla chips, etc. Enjoy!

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