Today has been a rainy, gloomy day. The kind of day that makes me crave some warm comfort food (though it’s obviously not cold out, since it’s the middle of June…)
I had been wanting to try this Chili Mac recipe from Fat Free Vegan for a while now, so I decided to give it a shot. I didn’t have everything the recipe called for, though, so I had to improvise somewhat. I’ve noted my substitutions below.
2 cups elbow macaroni
1 onion, chopped – no onion, so I used onion powder
1 15-ounce can tomato sauce – I only had tomato paste
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels – I used canned corn
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens** – I used frozen spinach
salt and pepper, to taste
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.
*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.
**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 6
Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points.
I cooked the pasta according to the package directions, and added the frozen spinach during the last 2-3 minutes. After I drained the pasta and spinach, I mixed in all the canned ingredients and spices.
A few notes –
1. Tomato paste is way too thick and concentrated. I had to add a lot of water to thin it out, and even after adding all of the spices, it had a very tomatoey flavor.
2. *Scott* thought it was definitely missing something (probably cheese…lol). We both agreed that this would be a great dish to make using leftover chili from our usual preferred chili recipe.