Monday, April 2, 2012

Vegan Chili Mac

My mom used to make chili mac all the time when I was growing up… I moved out of their house almost a year ago and I guess I just wanted a little taste of home.  Luckily I had a bunch of ingredients and the feeling of some creativity, and thus my vegan chili mac was born! :-) yummmm I also had a little bit of help from the BF in that he actually wrote down what I did so that I could relay it to you!! Soooo I think everyone should thank him, hehe.

2 TBS olive oil
1/2 red onion, chopped
1/2 cup chopped zucchini and squash, total—NOT 1/2 cup of each
1 15 oz can Cannellini beans, drained
1 15 oz can black beans, drained
1 15 oz can diced tomatoes, Do NOT drain!
1 1/2 TBS Chili Powder
1 TBS Cumin
1/2 TBS Cayenne Pepper (or less, depends on your heat tolerance)
1/4 of a 4.5 oz can of Green Chilies
3/4 cup veggie broth
1 1/2 tsp minced garlic
1/2-1 lb of elbow macaroni (less pasta if you want it a little more SAUCY)

Start boiling water for your pasta... Then,
In a saucepan heat the olive oil on Med-heat, saute the onions until almost tender, then add in the zucchini/squash.  Season with salt and pepper. 
Add all of beans, tomatoes, garlic, chili powder, cumin, cayenne, and veggie broth.  Simmer on low, stirring occasionally.
While that’s simmering cook your macaroni.  Drain the pasta and mix the chili in with the noodles.

YUMM YUMM!  Super quick meal to make with what you’ve got in your pantry.  No joke it took me exactly 30 minutes to do everything, including chop the veggies.  Take that Rachel Ray! (he noted the times I started and when everything was put in the pot… he’s so good to me.  —Note to self, bring him in the kitchen EVERY TIME I cook)


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