Name: Macaroni Chili
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 null onion (medium, diced); 2 null garlic (minced); 1.67 cup canned diced tomatoes; 2 tbsp tomato paste; 1 null vegetable bouillon cube (crumbled); 1 tsp chili powder; 1 tsp sweet paprika powder; 1 tsp salt; 0.25 tsp ground black pepper; 1.75 cup cooked kidney beans; 1.5 cup veggie ground; 2 null carrots (finely chopped); 1 null red bell pepper (diced); 2 cup macaroni (whole wheat); 3 cup fresh spinach (chopped)

Instructions

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1

Cook the whole wheat macaroni (2 cups) (or gluten-free pasta) for 1-2 minutes less than package directions until nearly al dente, then drain.
2

Meanwhile, heat the vegetable oil (1 tbsp) in a large pot. Cook the onion (1 medium), diced, and cloves (2 garlic), minced, for 3-5 minutes.
3

Add the canned diced tomatoes (1.67 cups), and rinse out the can with water (400 ml) (about 1.67 cups) adding this to the pot as well, along with the tomato paste (2 tbsp), bouillon cube (1 vegetable), crumbled, 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 kidney beans (1.75 cups), veggie ground (1.5 cups), carrots (2), finely chopped, and bell pepper (1 red), diced. Cook until the carrots have softened, about 5 minutes.
5

Lastly, add the drained whole wheat macaroni (2 cups) and fresh spinach (3 cups), chopped. Cook for another 1 minute, or until the pasta is al dente. Enjoy!