Recipe by Carole Moritz
"This is a vegetarian version with added pasta for those pasta lovers. I love the taste of the cumin in this recipe."
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whole wheat elbow macaroni
green bell peppers, chopped
1 (14.5 ounce) can
diced tomatoes, undrained
1 (8 ounce) can
hot pepper sauce, or to taste
chili powder, or more to taste
ground black pepper
1 (15 ounce) can
white kidney beans, drained and rinsed
1 (15 ounce) can
black beans, drained and rinsed
1 (12 ounce) can
whole kernel corn, drained
shredded reduced-fat Cheddar cheese
chopped green onion, or to taste
Tasts so good!
This was a really nice easy quick meal for one of those nights you don't really feel like cooking. I didn't have white kidney beans so used black eyed peas instead and whole wheat rotini noodles. I only had one green pepper so also put in a nice seeded jalapeno pepper. I made it all in one pot, made the noodles first and put in a strainer and then made the rest in the same pot, added the noodles back in. Topped with cheese, sour cream and creamy avocados. Filled our bellies and it is actually pretty healthy to boot.
Taste Great, Family loved it! Thanks for the vegetarian version!!
* Percent Daily Values are based on a 2,000 calorie diet.
Carole's Chili Mac
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 40
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