As promised, welcome to the first Living the Army Life Meatless Monday!
As you know, the current goal in my household is to find vegetarian dinners that also please my meat-loving husband. I have been looking for other blogs and sites on the good ole internet to help me in my search for the most delicious meat-free meals. Cost is always a factor as well, so I do what I can to find recipes with simple, affordable ingredients.
I found the following recipe on the FatFree Vegan Kitchen. I highly recommend Susan’s blog to anyone looking for new, healthy recipes. As of date, I have tried about half a dozen recipes from that site, and they have all been easy to prepare and fun to eat. Today’s recipe is Chili Mac. I chose it to share with you today because the husband gave this one two thumbs up, which is really saying something. I, too, loved this recipe and happily chowed down on leftovers for lunch the next day at work.
We aren’t vegans, so I skipped the nutritional yeast (which typically gives a dish a cheese-like flavor) and grated some colby jack cheese on top. The husband also added ground beef to his, but I think it tasted delicious on its own. I chose to use spinach instead of kale simply because I am more accustomed to the flavor of spinach, as is my husband. I tried to feed him kale a few weeks ago, but it did not go well…that’s a story for another day.
2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
Salt and pepper, to taste
Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.
*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.
**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.
If you think this sounds good, head over to Susan’s blog, the FatFree Vegan Kitchen for more delicious recipes. The Baked Spring Rolls and Low-Fat Lo Mein and Pasta Primavera also received high marks in our household.