Name: Chili Mac
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups elbow macaroni; 1 onion (, chopped); 1 15-ounce can tomato sauce; 1 1/2 cups water; 4 teaspoons mild chili powder*; 1/4 teaspoon chipotle chili powder; 10 ounces frozen corn kernels; 1 16-ounce can pinto or kidney beans (, rinsed and drained); 2-3 tablespoons nutritional yeast; 5 cups thinly-sliced kale ((thick stems removed before slicing) or other greens**); salt and pepper (, to taste)

This child-friendly pasta and bean dish can be spiced up or down to taste. The kale provides some greenery and nutrition, but you can leave it out if you like.

Chili Mac

elbow macaroni

onion (, chopped)

tomato sauce

water

mild chili powder*

chipotle chili powder

corn kernels

yeast

kale

salt and pepper (,

Cook the pasta in plenty of boiling water until tender. Drain.

Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.

Have made this a couple of times now and it is DELICIOUS! I make it with chickpea elbow macaroni to add a little extra protein and fiber. Since we like it SPICY, I also added a can of rotel tomatoes, drained to it. This one is on repeat at my house and my son who isn't WFPBNO, loves it! It makes plenty with some for leftovers. Thanks, Susan for another great recipe.

Chili Mac

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Author : Susan Voisin

Ingredients

Instructions

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