Veggie Chili Mac Food

VEGGIE CHILI MAC

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).

ONE-POT VEGETARIAN CHILI MAC

Steps:

• PLACE Barilla® Pronto™ pasta, garlic, onions, bell pepper, beans, tomatoes, and spices into the pot.
• ADD broth/water. Cook over high heat.
• After 5 minutes ADD the spinach.
• Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes).
• STIR in cheese while the chili mac is warm.
• TOP with fresh parsley and serve!

VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

VEGETARIAN CHILI MAC

Steps:

• Prepare Dinner as directed on package, using the Light Prep directions.
• Add remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

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.

VEGGIE CHILI

Steps:

• In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you'd like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

VEGETARIAN CHILI CHEESE MAC

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!