Vegetarian Chili Cheese Mac Food
ONE POT VEGETARIAN CHILLI MAC
Steps:
- If using Iceland's frozen tomato soup, put it in the microwave for around 10 minutes to defrost.
- Meanwhile, heat the oil in a large saucepan. Add the onions, peppers, finely chopped chilli, and diced mushrooms. Cook over a medium heat for a few minutes, until the vegetables are fairly soft.
- Add the kidney beans and spices, and season well. Next add the tomato soup, water, and raw pasta. Mix well, and bring to a simmer. Cook over a medium-low heat for around 15 minutes, stirring regularly, until the pasta is cooked. Add another dash of water if you need to.
- When the pasta is ready, add about half of the grated cheese, and mix to combine. Sprinkle the remaining cheese on top, and cook over a low heat until the cheese melts (place it under a grill / broiler if you prefer).
- Serve hot, preferably with fresh coriander (cilantro) and chopped spring onions.
Nutrition Facts : ServingSize 1 portion, Calories 389 kcal, Carbohydrate 80.5 g, Protein 12.1 g, Fat 2.8 g, SaturatedFat 0.5 g, Sodium 216 mg, Fiber 8.7 g, Sugar 5.6 g
VEGETARIAN CHILI CHEESE MAC
This is a vegetarian version of the "Chili Mac & Cheese" recipe from Slow Cooker Recipe Book. Slightly modified
Provided by DaniRoze
Categories One Dish Meal
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in skillet over medium heat. Chop onion. Saute onion and garlic until soft.
- Coat slow cooker with cooking spray. Transfer onion mixture to cooker. Stir in tomatoes, beans, meal starters "meat", chili powder, cumin, marjoram and salt.
- Cover and cook on low for 4 hours.
- Boil pot of water and parcook macaroni for 5 minutes or until slightly flexible. Stir into cooker and cook for 1 to 1 1/2 more hours.
- stir in cheese and serve!
Nutrition Facts : Calories 253.3, Fat 4.4, SaturatedFat 1.1, Cholesterol 3, Sodium 483, Carbohydrate 43.6, Fiber 7.5, Sugar 4.8, Protein 13.1
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