Funkadelic Chili Mac

Name: Funkadelic Chili Mac
Ingredients: 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved; 1 cup canned red kidney beans, drained and rinsed; 1 cup frozen ground-beef-style soy crumbles; 1 onion, chopped; 1 red or green bell pepper, seeded and chopped; 1 cup chopped portabella mushrooms; 1/3 cup tomato paste; 1 teaspoon chili powder; 1/2 teaspoon chopped garlic; 1/4 teaspoon ground cumin; 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving; 1/4 cup shredded fat-free Cheddar cheese; Cayenne pepper, optional

13 ingredients

11 steps

Ingredients

1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef-style soy crumbles
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/4 teaspoon ground cumin
5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
1/4 cup shredded fat-free Cheddar cheese
Cayenne pepper, optional

Directions

1

To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove.
2

Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice.
3

Stir thoroughly.
4

Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
5

Meanwhile, in another large pot, prepare the macaroni according to the package instructions.
6

Drain and set aside.
7

Once both are cooked, add the drained pasta to the pot of chili.
8

Mix thoroughly.
9

If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste.
10

Evenly top each serving with 1 tablespoon of cheese and enjoy!
11

PER SERVING (1/4th of recipe, about 1 3/4 cups): 297 calories, 2g fat, 637mg sodium, 55.5g carbs, 9.75g fiber, 11.5g sugars, 19g protein