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Meatless Chili Mac

Meatless Chili Mac
“I came across this recipe in a newspaper years ago and it’s been a real hit at our house ever since,“ recalls Cindy Ragan from North Huntington, Pennsylvania. “It’s fast and flavorful and appeals to all ages.“
8 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 cups water
  • 1-1/2 cups uncooked elbow macaroni
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 4 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 cup fat-free sour cream

Directions

  • In a Dutch oven, saute onion and green pepper in oil until tender.
  • Add garlic; cook 1 minute longer. Stir in the water, macaroni,
  • beans, tomatoes, tomato sauce, chili powder, salt and cumin.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until macaroni is tender. Top each serving with 1 tablespoon sour
  • cream. Yield: 8 servings.
Nutrition Facts: 1-1/4 cups equals 214 calories,
© Taste of Home 2013

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Meatless Chili Mac (continued)

Nutrition Facts: 3 g fat (1 g saturated fat), 3 mg cholesterol, 857 mg sodium, 37 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
© Taste of Home 2013