Cooking Light's Chili Mac

Name: Cooking Light's Chili Mac
Yield: 6 servings
Ingredients: 1-2 tbsp olive oil; 1/2 onion, chopped; 1/2 green bell pepper, chopped; 1 lb Trader Joe's Beefless Ground Beef; 1 tbsp chopped garlic; 1/2 c water; 1 (8 oz) can of tomato sauce, no salt added; 1 (15 oz) can of diced tomatoes, no salt added; 1 (15 oz) can of red beans, drained; 3 tbsp tomato paste; 1 c uncooked elbow macaroni; 1 1/2 c frozen corn; 1 tbsp chili powder; 1 tsp cumin; 1/2 tsp sea salt; 1/2-1 cup grated cheddar cheese; Trader Joe's corn chips

Posted on December 30, 2021

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As for the number of servings that can be served to make Cooking Light's Chili Mac is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cooking Light's Chili Mac estimated approx. 1 hour.

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Vegetarian adaptation. Kid friendly. Family favorite. Our dogs are big fans of this, too, if they are lucky.

Ingredients and spices that need to be prepared to make Cooking Light's Chili Mac:

1-2 tbsp olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1 lb Trader Joe's Beefless Ground Beef
1 tbsp chopped garlic
1/2 c water
1 (8 oz) can of tomato sauce, no salt added
1 (15 oz) can of diced tomatoes, no salt added
1 (15 oz) can of red beans, drained
3 tbsp tomato paste
1 c uncooked elbow macaroni
1 1/2 c frozen corn
1 tbsp chili powder
1 tsp cumin
1/2 tsp sea salt
1/2-1 cup grated cheddar cheese
Trader Joe's corn chips

Steps to make a Cooking Light's Chili Mac

In a large dutch oven, saute onion in olive oil on medium heat until soft. Add green pepper and saute until soft. Add some water to saute and prevent scorching if needed. Also you may cover, stirring frequently to hasten cooking along.

Add Beefless Ground Beef and garlic. Saute until heated through and slightly browned. Add 1/2 cup of water. Simmer for 3-4 minutes covered to combine flavors.

Heat 1-2 quarts of water in a small saucepan to a boil. Cook elbow macaroni for 10 minutes stirring occasionally. Drain when cooked.

Add canned tomato sauce, canned tomatoes, red beans, and tomato paste to Beefless beef mixture and stir to combine.

Add elbow macaroni and corn. Stir to combine. Add chili powder, cumin and salt. You may add pepper if you prefer. I use Chimayo chile powder and recommend it if you can obtain it.

Cook for 30 minutes simmering on low medium heat. Stir every 10 minutes to prevent scorching. Add 1/4 c of water if needed. The final result should not be very saucy.

Serve in shallow bowls, top with cheddar cheese. Corn chips on the side. Use to scoop up chili mac or crumbled on top. Both are preferred methods in our house.

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