Chili Mac

This is sure to become a family favorite.

Makes 10 (1 cup) servings



  • 8 ounces dry elbow macaroni noodles
  • 1/2 cup water
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 medium red or green bell pepper, seeded and diced
  • 8-ounces vegetarian ground beef substitute or 4 veggie burgers, chopped or crumbled
  • 28-ounce can crushed tomatoes
  • 15-ounce can kidney beans, undrained
  • 15-ounce can corn, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin


  1. Cook macaroni according to package directions. Drain, rinse, and set aside.
  2. Heat water in a large pan over med-high heat. Add onion and cook until soft, about 5 minutes. Push onions to the side of the pan.
  3. Add bell pepper and vegetarian beef. Cook until beef is lightly browned, about 5-7 minutes.
  4. Mix in tomatoes, garlic, beans and corn with their liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally for about 15 minutes.
  5. Add cooked pasta and stir to combine. Taste and adjust seasonings, adding more chili powder for additional spice if desired.