Veggie Chili Mac Food

VEGETARIAN CHILI CHEESE MAC

Vegetarian Chili Cheese Mac image

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

Ingredients

1 tablespoon olive oil
1 onion
1 minced garlic clove
1 lb Morningstar Farms Meal Starters Grillers recipe crumbles
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can kidney beans
2 teaspoons chili powder
1 pinch ground cumin
1 pinch dried marjoram
1 pinch salt
2 cups whole wheat elbow macaroni
3/4 cup reduced-fat monterey jack cheese
3/4 cup reduced-fat cheddar cheese

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

VEGGIE CHILI MAC

Veggie Chili Mac image

This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. I took Aida Mollenkamp's No Recipe Recipe: Smoky Veggie Chili from the Food Network and tailored it for my veggie chili mac.

Provided by pamkaren

Categories Spaghetti

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 -3 tablespoons olive oil
1 large yellow onion, about 1 cup, chopped
1 small green pepper, deseeded and chopped
2 large carrots, cut into 1/2-inch pieces
2 large celery ribs, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeno pepper, deseeded and finely chopped
1 (15 ounce) can kidney beans
2 (15 ounce) cans black beans
1 (14 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes with juice
3 cups vegetable stock
1 teaspoon dried oregano
1 teaspoon cumin
2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons sugar
salt & freshly ground black pepper
1 lb spaghetti, cooked according to package directions
shredded cheddar cheese, for garnish

Steps:

Heat the oil in a large pot over medium heat.
Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
Add in cocoa powder and sugar.
Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
Serve with shredded cheddar cheese (white or yellow).

Nutrition Facts : Calories 462.9, Fat 5.8, SaturatedFat 1, Sodium 683.8, Carbohydrate 86.2, Fiber 15.1, Sugar 11.2, Protein 19.5

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