Vegetarian Chili Mac

Being dedicated to living a frugal life means lots of beans and rice, but that doesn’t need to be as boring as it sounds. Like this Vegetarian Chili Mac, sometimes you just need to be a little creative.

You could make this dish with either canned beans (rinsed well) or dry beans, prepared and frozen.

If your husband rolls his eyes at the thought of a meatless dinner, precook your beans in beef stock so he gets the flavor and leave the beans slightly under-cooked so they are not mushy.

Vegetarian Chili Mac

Print Recipe

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper diced
• 1 onion diced
• 2 cloves garlic minced
• 2 28 ounce cans crushed tomatoes in juice
• 2-3 tablespoons chili powder depending on preference
• 1 teaspoon ground cumin
• 2 cups prepared kidney beans
• 2 cups elbow macaroni cooked and drained
• Salt and pepper to taste
• 1 cup sharp cheddar cheese
• Cilantro minced for garnish

Instructions

• Add olive oil to large skillet over medium-high heat. Add the peppers, onions, and garlic. Saute until slightly softened, stirring occasionally.
• Stir in tomatoes, spices, and kidney beans. Bring to a boil and reduce heat. Cook until the beans are the consistency you prefer. Add macaroni and stir together.
• Top with cheese and cilantro if desired.