Nancy Silverman - Meatless Monday: 30 Homemade Vegetarian Chili Recipes for your Taste Buds

This recipe is a tasty and healthy alternative to the processed Mac and Cheese that you would typically get in the supermarket. This chili also makes an excellent packed lunch because it is just as delicious cold.

Total Prep Time:

Makes:

Ingredient List:

• 8 ounces elbow macaroni, whole wheat or white depending on preference
• 1/3 ounce olive oil
• 1 chopped onion
• 2 chopped green bell peppers
• 2 minced cloves garlic
• 14 ounces canned tomatoes, diced and undrained
• 8 ounces canned tomato sauce
• ounce hot sauce
• 1/3 ounce chili powder
• 1 tsp. cumin, ground
• tsp. cayenne pepper
• tsp. black pepper, ground
• 15 ounces canned white beans, drained
• 15 ounces canned black beans, drained
• 12 ounces canned whole kernel corn, drained
• 6 ounces Cheddar cheese, shredded
• 1 ounce green onion, chopped

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Instructions:

1. Cook elbow macaroni in a large pot of boiling salted water for 12 minutes or until softened slightly

2. Drain the macaroni and set aside

3. Heat oil in a large frying pan on Medium heat.

4. Sautee onion, green peppers and garlic for 10 minutes or until onion is translucent

5. Combine the rest of the Ingredients in the pan and bring to a boil

6. Reduce heat, cover the frying pan and simmer for 30 minutes

7. Add macaroni to the chili, cover the pan again, and heat for another 5 minutes

8. Serve topped with cheese and green onions