This Hearty Chili Mac recipe will please children of all ages, who will enjoy the tasty combination of chili and pasta.
Hearty Chili Mac recipe
Servings: 10
8 ounces dry macaroni noodles, quinoa pasta, or rice pasta
1/2 cup water
1 onion, chopped
3 garlic cloves, minced
1 small red or green bell pepper, seeded and diced
1 8 ounces marinated tempeh or crumbled veggie burgers
1 28-ounce can crushed tomatoes
1 15-ounce can or 2 cups kidney beans
2 cups fresh or frozen organic corn
1 teaspoon chili powder
1 teaspoon chipotle powder or chili powder if needed
1 teaspoon ground cumin
1 tablespoon non-chicken seasoning or nutritional yeast
1 1/2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons maple syrup, brown rice syrup, or agave nectar
Cook macaroni according to package directions. Drain, rinse, and set aside.
Heat water in a large pot. Add onion and garlic. Cook dry until onion is soft, adding a tablespoon of water to keep from sticking, about 5 minutes.
Add bell pepper and vegetarian ground beef substitute or chopped temper (or veggie burger).
Mix in tomatoes, beans, corn (can add some water but I like it thick) chili powders and cumin. Cover and simmer over medium heat, stirring occasionally, for 20 minutes.
Add cooked pasta and check seasonings. Add more chili powder if a spicier dish is desired.
Garnish options: chopped green onions, parsley, nutritional yeast
Adapted from “Healthy Eating for Life for Children” by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
