Chili Macaroni
Chili Macaroni is a recipe I copied from a magazine years ago. I can't even remember which one. It's a nice quick dinner or supper that can be ready in the time it takes to chop a few vegetables, open a couple of cans and cook the pasta. Use whatever pasta you like. The original recipe calls for elbow macaroni but I think it's more interesting with the rotini, although it doesn't taste any different.
We don't like hot and spicy foods so I go easy on the chili powder which isn't even too spicy as spicy foods go. If you like a kick to your food, add a few slices of jalapeno or pepper flakes.
We like to serve this with a side of nacho or corn chips, a green salad and a topping of cheese and sour cream...Mmmmmm....good.
Chili Macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 green/red/yellow pepper, chopped (whatever you have on hand)
2 cloves garlic, minced
1 package/can veggie burger, approximately the equivalent of 1 pound ground beef
1 540 gram can kidney or black beans (black beans are my favourite)
1 398 gram can tomato sauce
1 540 gram can diced tomatoes, (you can use the flavoured ones with chili or onions, etc.)
1 tablespoon chili powder, or to taste
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 cups elbow macaroni or rotini
Sour cream (optional)
Crushed corn or nacho chips (optional)
Grated Cheese (optional)
Sauté onion, green pepper, and garlic in oil until soft. Add veggie burger, beans, tomato sauce, canned tomatoes, chili powder, salt and black pepper to the onion mixture. Simmer a few minutes until blended. Cook pasta according to package directions and drain. Combine pasta with the chili mixture
Garnish with sour cream, corn chips and a little grated cheese on top. Serve with a green salad.
Makes 4-6 servings.
Tasty and satisfying.
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