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This macaroni chili looks like a simple and delicious dish that you can make in under 30 minutes. 

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WWW.PICKUPLIMES.COM

Watch How to Make it hereRecipe starts at 01:03 The coziness of pasta and chili, all in one recipe. Protein-packed with both a soy veggie ground and kidne

Ingredients

  • 2 cups (285 g) dry whole wheat macaroni noodles (GF if desired)
  • 1 Tbsp (15 mL) vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (400 g) diced tomatoes
  • 2 Tbsp (70 g) tomato paste
  • 1 vegetable bouillon cube
  • 1 tsp (4 g) hot chili powder
  • 1 tsp (4 g) paprika powder
  • 1 tsp (4 g) salt
  • ½ tsp fresh ground black pepper
  • 1½ cups (200 g) soy veggie ground
  • 2 medium carrots, diced
  • 1 red bell pepper, seeded and diced
  • 1 can (310 g) kidney beans, rinsed
  • 3 cups (100 g) fresh spinach 
  • Optional Toppings
  • Fresh chives
  • Fresh jalapeño slices

Directions

  1. Cook macaroni according to package directions, but decrease cooking time by 1 - 2 minutes. Once nearly al dente, drain. 
  2. While noodles are boiling, heat the oil in a large pot on medium-high heat and sauté the onions and garlic until the onions are soft, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pan. 
  3. Add the diced tomatoes, and rinse out the can with water (about 400 mL) adding this to the pot as well, along with the tomato paste, bouillon cube, and spices. Bring to a boil. 
  4. Once bubbling away, add the soy ground, carrot, bell pepper, and kidney beans. Cook until the carrots are soft, about 5 minutes. 
  5. Lastly, add the drained noodles and spinach. Cook for another minute, or until the spinach wilts and the pasta is al dente. Serve with desired garnish, and enjoy! 

Check out the video:

And you can do this dish in so many different variations. I will try it out with some black beans and add some more diced tomatoes to make the dish a bit wetter. 

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