Sunday, August 15, 2010

Spicy Chili Mac

I am not a big fan of pasta, but I really liked this dish.  I have been coming across many different versions ov vegan chili mac on the web.  I finally decided to make up my own according to our "taste". It was spicy and filling.  Not super healthy, but your meal could be alot worse.  It is pretty fast to make, all things considered.  The diced tomatoes and green chilis make this a spicy dish.  You can leave them out to reduce the heat. When I made this I used about 12 oz. of pasta.  I would se a little bit less.  Probably about half the bag so it is a little more veggies and a little less pasta.

10 oz. elbow macaroni
1 small onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 1/2 cups water
1 tbsp chili powder
1/4 teaspoon chili powder
10 ounces frozen corn kernels
1 med zuchini, chopped
4 oz. diced tomatoes w green chilis (optional)
2 cups pinto beans
4 tablespoons nutritional yeast
5 oz. frozen, chopped spinach
salt 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.


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