Macaroni Chili
Cozy up with this hearty chili mac! Packed with protein from veggie ground and kidney beans, it’s flexible, batch-friendly, and freezes beautifully for easy meals.
Instructions
- 1
Cook the whole wheat macaroni (2 cups) according to the package directions, but decrease cooking time by 1 - 2 minutes. Once nearly al dente, drain.
- 2
Meanwhile, heat the vegetable oil (1 tbsp) in a large pot over medium-high heat and cook the onion (1 medium) and cloves (2 garlic) for 3 - 5 minutes.
- 3
Add the canned diced tomatoes (1.67 cups), and rinse out the can with water (400 ml) adding this to the pot as well, along with the tomato paste (2 tbsp), bouillon cube (1 vegetable), chili powder (1 tsp), sweet paprika powder (1 tsp), salt (1 tsp), and ground black pepper (0.25 tsp). Bring to a boil.
- 4
Once bubbling, add the cooked red kidney beans (1.75 cups), veggie ground (1.5 cups), carrots (2), and bell pepper (1 red). Cook until the carrots have softened, about 5 minutes.
- 5
Lastly, add the drained whole wheat macaroni (2 cups) and fresh spinach (3 cups). Cook for another minute, or until the pasta is al dente. Enjoy!
Nutrition Facts
Per portion