This is sure to become a family favorite.
Makes 10 (1 cup) servings
Ingredients:
- 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
Instructions:
- Cook macaroni according to package directions. Drain, rinse, and set aside.
- 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.
- Add bell pepper and vegetarian beef. Cook until beef is lightly browned, about 5-7 minutes.
- 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.
- Add cooked pasta and stir to combine. Taste and adjust seasonings, adding more chili powder for additional spice if desired.