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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetarian Chili Mac Recipe

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This recipe for Vegetarian Chili Mac is from The Berger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic; minced
2 tablespoons flour
2 tablespoons chili powder
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 cups uncooked elbow or small shell macaroni
1 cup shredded sharp cheddar cheese
Directions:
Directions:
Sauté the onion and garlic in olive oil in a 5 qt pot over medium heat; about 3 minutes until onions are soft and transparent. Add the flour and chili powder. Continue to stir and sauté for about a minute or just until flour and chili powder begin to coat the bottom of the pot.
Add the diced tomatoes, tomato sauce, beans, corn and veggie broth. Stir to combine and dissolve any flour in the bottom of the pot.
Add the uncooked macaroni and stir to combine. Cover, turn up to medium high and let come to a boil. Stir occasionally to loosen noodles from the bottom of the pot.
When it starts to boil, turn heat to medium low and continue to gently simmer for about 12-15 minutes or until pasta is tender and the liquid is thick and saucy. Stir frequently so pasta doesn't stick to bottom of the pot. Once the pasta is tender, add shredded cheese and stir until completely melted. Serve hot.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I make a pot of this on Sundays, put it into individual serving glass storage bowls and keep in the fridge for lunches.

 

 

 

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