Chili Mac
Submitted by Kristi Trippet, San Antonio, TX franchise owner and mother of 2 boys. However, she found the recipe at the FatFREE Vegan Kitchen blog by Susan V. Photo is also by Susan V.
2 C whole wheat elbow macaroni
1 onion, chopped
(1) 15-oz can tomato sauce
1 1/2 C water
4 tsp mild chili powder*
1/4 tsp chipotle chili powder
10 oz frozen corn kernels
(1) 16-oz can pinto or kidney beans, rinsed and drained
5 C thinly-sliced kale (thick stems removed before slicing) or other greens**
Salt and pepper, to taste
Optional: 2-3 tablespoons of nutritional yeast.
Grated sharp cheddar cheese 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.