Meatless Chili Mac
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings.
I came across this recipe in a newspaper years ago and it’s been a hit at our house ever since. It’s fast and flavorful, and it appeals to all ages. — Cindy Ragan, North Huntingdon, Pennsylvania
Ingredients
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1 large onion, chopped
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1 medium green pepper, chopped
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1 tablespoon olive oil
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1 garlic clove, minced
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2 cups water
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1-1/2 cups uncooked elbow macaroni
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1 can (16 ounces) mild chili beans, undrained
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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4 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 cup fat-free sour cream
Directions
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1.
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, cumin and salt.
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2.
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.
Nutrition Facts
1-1/4 cups: 206 calories, 3g fat (1g saturated fat), 1mg cholesterol, 651mg sodium, 37g carbohydrate (6g sugars, 9g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 vegetable,1 lean meat.
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