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Vegan Chili Mac Recipe

For some reason 2015 seems like the year of internationalism, oh wait, that’s every year in our household. The last few weeks we have been really into Mexican inspired dishes which thankfully this hunger is fed for by Pinterest. There are a lot of different recipes online but I found this one by the Garden Grazer which actually is an original recipe from FatFree Vegan Kitchen. Honestly the two recipes are almost the same so go ahead and check out either website for the recipe.

This recipe is super easy to put together (especially if you are using canned beans instead of cooking dry like me). It takes about 15 minutes in total to put together from start to finish, unless you have just completed an intense gym workout and are tired. Super easy to put together, super easy to find the ingredients and super tasty… Guess that means this is a super hero recipe for an entire family!

Vegan Chili Mac Recipe

The recipe makes a large portion – enough for about 4 people. If you have less than 4 people, you can either freeze the leftovers or eat cold the next day like a salad. Delicious either way!

8 oz. pasta (1/2 pkg pasta)
1 onion, chopped
15 oz can sodium-free tomato sauce
15 oz can sodium-free kidney beans, rinsed and drained (I used 1 cup dry and cooked)
2 cups frozen corn kernels
6 Tbsp nutritional yeast
3 tsp chili powder

1 tsp garlic powder

1 tsp onion powder
1/2 c water
1 giant bundle spinach or ½ bundle kale, chopped

To see the original ingredients and complete cooking directions please go to the original recipe at the links above. Thanks.

Anyone else out there loving Mexican inspired food right now?

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