Chili Mac

Name: Chili Mac
Ingredients: 2 cups elbow macaroni; 1 onion, chopped; 1 15-ounce can tomato sauce; 1 1/2 cups water; 4 teaspoons mild chili powder*; 1/4 teaspoon chipotle chili powder; 10 ounces frozen corn kernels; 1 16-ounce can pinto or kidney beans, rinsed and drained; 2 to 3 tablespoons nutritional yeast; 5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**; salt and pepper, to taste

11 ingredients

1 steps

Ingredients

2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
salt and pepper, to taste

Directions

1

{"0":"Cook the pasta in plenty of boiling water until tender. Drain. Saute onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.","2":"*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.","4":"**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.","6":"Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points."}