Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Mom's Favorites
Funkadelic Chili Mac
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
  • 1 cup canned red kidney beans, drained and rinsed
  • 1 cup frozen ground-beef-style soy crumbles
  • 1 onion, chopped
  • 1 red or green bell pepper, seeded and chopped
  • 1 cup chopped portabella mushrooms
  • 1/3 cup tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon ground cumin
  • 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
  • 1/4 cup shredded fat-free Cheddar cheese
  • Cayenne pepper, optional

Directions

To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.

Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.

Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!

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