Tuesday, February 8, 2011

Chili Mac


"I don't know why they call this stuff hamburger helper...it does just fine by itself." One of G2's all time favorite movies, and that particular line always cracks me up. This veggie chili mac does have that same kid appeal, but none of that boxed stuff here. I did call in standard pantry staples to whip up this quick, hearty dish.

olive oil
2 onions, chopped
1 bell pepper, diced
1 can fire roasted diced tomatoes and chilies
1 can fire roasted tomatoes (I really love those fire-roasted tomatoes)
1 can of diced green chilies (Not even sure why these were in the pantry, but they worked)
1 cup textured vegetable protein, re-hydrated in 1 cup boiling water
1 tbsp ancho chili powder
1 can of tomato sauce
1 1/2 cups hot water
1 can pinto beans, drained
1 can kidney beans, drained
1 1/2 cups whole wheat macaroni
shredded cheese

Saute the onions and peppers in oil until soft. Add tomatoes, chilies, chili powder, salt and pepper. Add the sauce and water and bring to a boil. Add the TVP, macaroni and beans and return to boil. Cover and simmer until macaroni is tender, about 20 minutes. Top with a little shredded cheese.

Maybe this is a strange thing to want to replicate, but I loved the boxed stuff as a kid, and possibly into college with those fake burger crumbles. And even without all of the weird preservatives in this version, Graham loved it, too.

*With generous servings of protein from the beans and TVP, whole grains from the macaroni, and shot of dairy from the cheese, what's not to love?


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