This is a great Chili Mac (original Weight Watchers recipe) that can be altered to your liking by choosing different pastas, beans, or veggie meats. I’ve been making it for years and it’s a family favorite.
Ingredients:
- 12 oz ground soy crumbles
- 1 medium chopped onion
- 14 1/2 canned stewed tomatoes and 2 tbsp canned chopped green chilies OR 1 can Mexican-style stewed tomatoes with chilies.
- 1 1/4 cup canned tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 cup dry whole wheat elbow macaroni
- 15 oz canned kidney beans, drained and rinsed
- vegan Parmesan such as Parma
- In a large nonstick skillet, spray with cooking spray and saute onion.
- Add undrained stewed tomatoes, chilies, tomato sauce, chili powder, cumin, soy crumbles and bring to a boil.
- Add uncooked macaroni and kidney beans and return to boil.
- Reduce heat, cover, and simmer till macaroni is tender about 15 minutes.
- Divide into four bowls and sprinkle vegan Parmesan on top.
*in my experience, using larger pasta may need a little more liquid, so just keep an eye on that and see if you need to add a little water and time.
Vegan
Please Pass the Tofu 