• Chili Mac

    Thank you Amanda from our Facebook Community for sharing this fantastic chili recipe from Fat Free Vegan!

    Chili Mac


    • 2 cups elbow macaroni
    • 1 onion, chopped
    • 1 15-ounce can tomato sauce
    • 1 1/2 cups water
    • 4 teaspoons mild chili powder*
    • 1/4 teaspoon chipotle chili powder
    • 10 ounces frozen corn kernels
    • 1 16-ounce can pinto or kidney beans, rinsed and drained
    • 2 to 3 tablespoons nutritional yeast
    • 5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
    • salt and pepper, to taste


    Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.

    *This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish.  If you want it spicy, add cayenne or additional chipotle chili powder.

    **If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.

    Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points.

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