Spicy Chili-Mac

Name: Spicy Chili-Mac
Ingredients: 1 lg carrot, chopped; 1 lg onion, chopped; 1/4 c water; 3 1/2 oz can vegetable broth (like V-8); 1 15 oz can undrained chopped tomatoes; 1 15 oz can undrained pinto beans; 1 15 oz can undrained kidney beans; 3 T chili powder; 1 T chopped garlic; 1/3 c parmesan cheese; 8 oz macaroni, uncooked

11 ingredients

8 steps

Ingredients

1 lg carrot, chopped
1 lg onion, chopped
1/4 c water
3 1/2 oz can vegetable broth (like V-8)
1 15 oz can undrained chopped tomatoes
1 15 oz can undrained pinto beans
1 15 oz can undrained kidney beans
3 T chili powder
1 T chopped garlic
1/3 c parmesan cheese
8 oz macaroni, uncooked

Directions

1

Combine carrots, onion and water in a large saucepan.
2

Cook over medium heat, stirring until liquid has evaporated (about 10 minutes).
3

Add V-8, undrained tomatoes, beans, chili powder, garlic and parmesan cheese.
4

Bring to a boil, add uncooked macaroni and cook for about 8-10 minutes or until macaroni is tender.
5

If mixture is too thick, add additional V-8 juice or if it is too thin, boil until it is thicker.
6

Ladle into bowls with yogurt and red pepper flakes on top.
7

Toppings:
8

plain nonfat yogurt and/or crushed red pepper flakes.