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  • Writer's pictureTina

Foodie Friday: Vegetarian Chili Mac




Happy Friday, dear reader. Recently, I have made a few dietary changes. I am cutting back on meat of all kinds. My bib overall-wearing buddy is in agreement with these changes, and now the challenge is to find recipes that both he and The Bean will eat without complaint. It is somewhat daunting to change one’s eating habits when one is a carnivore. We are taking it slow, I don’t want to overwhelm my cohabitors with drastic changes, but the goal is only to eat meat a day or two a week. Buying fresh veggies and finding delicious recipes with the upcoming market season should become more manageable.


This week, I introduced my first meatless recipe to my crew. Overall, I believe it was well received. The Bean ate it without complaint, and The Bibbed Wonder ate leftovers for lunch, which is a good sign. I made Vegetarian Chilli Mac, and The Bean declared it to be like Hamburger Helper but without hamburger. My child is a huge fan of Hamburger Helper, by the way. My version is gluten-free; I used gluten-free pasta. No one noticed the difference between regular pasta and gluten-free pasta. I also used two different types of beans for protein. It is a much healthier version of Hamburger Helper and is not filled with garbage and preservatives.


This recipe is highly adaptable. You do not have to use gluten-free pasta; you can use only one type of bean if you prefer. I did not have diced tomatoes in my pantry and used tomato sauce instead. It worked well and was delicious. I hope you enjoy my version of Vegetarian Chilli Mac.


Vegetarian Chilli Mac


Ingredients:

1 Tablespoon of Olive Oil

1 Medium Chopped Onion

1 Green Bell Pepper

2 Medium Carrots

3 Cloves of Garlic, Minced

1 Tablespoon Chilli Powder

1 ½ Teaspoon Ground Cumin

1 Teaspoon Smoked Paprika

15 Ounce Can of Diced Tomatoes

10 Ounce Can of Diced Tomatoes with Chillies

8 Ounces of Uncooked Pasta

15 Ounce Can of Black Beans, Rinsed and Drained

15 Ounce Can of Red Kidney Beans, Rinsed and Drained

2 Cups of Water

2 Cups of Shredded Cheese (I used Sharp Cheddar)


Instructions:

Heat the olive oil in a large skillet over medium heat. Add the onion, the bell pepper, and the carrots. Cook until softened, about six minutes. (I run my vegetables through a food processor so Jordan can’t pick them out).


Add the garlic, chili powder, cumin, and paprika. Stir into vegetables and cook for one minute or so.


Stir in the tomatoes, pasta, black beans, chili beans, and water.


Increase the heat to medium-high and bring to a simmer. Reduce the heat to low, simmer, cover, and cook, stirring every few minutes, until the pasta is tender.

Remove from heat and stir in the cheese.


Serve immediately.


Vegetarian Chili Mac is a hearty meal served with a fresh salad. Enjoy!


If you have any delicious meatless recipes, I would love it if you could share them. I hope you enjoy my version of Vegetarian Chili Mac. Stay safe, be smart, eat well, and wash your hands on this lovely Friday.

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