Meatless Friday: Southwest-style Chili Mac

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I love one-pot meals like this Southwest-style Chili Mac. For one thing, my family loves this easy to make dish. Plus, at the end of a long day, the last thing I want to do is spend a long time washing dishes after cooking a healthy meal. When I can make a complete meal with whole grains, protein, and vegetables, and still wash only one pot, I feel like I won a tiny victory!

"Meatless Friday: Chili Mac" by Monica Portogallo (CatholicMom.com)

Copyright 2018 Monica Portogallo. All rights reserved.

Southwest-Style Chili Mac

Serves about 5

Ingredients:
2 1/2 cups water
1 (15-oz) can diced tomatoes
1 teaspoon vegetable bouillon paste
3 tbsp fajita seasoning blend
1 small onion, chopped (optional)
1 bell pepper, chopped (optional)
1 1/2 cups uncooked whole grain macaroni or rotini pasta
1 cup frozen corn
1 cup frozen mixed vegetables or riced cauliflower
2 (15-oz) cans black beans, rinsed and drained
1/2 cup shredded cheddar or Mexican blend cheese (optional)
2 tbsp chopped fresh cilantro (optional)

Directions:

Stir together water, tomatoes, bouillon, and fajita seasoning in a large sauce pan; add onion and peppers if using.

Bring to a boil.

Add pasta, corn, vegetables, and beans to the sauce pan. Return to a boil.

Reduce heat to medium-low and simmer for 10-15 minutes, until pasta is fully cooked. Add a tablespoon or two of extra water while it is simmering if needed.

Spoon into bowls and serve topped with cheese and cilantro, if desired.

What’s cooking? Find all our Meatless Friday featured recipes here.


Copyright 2018 Monica Portogallo

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About Author

Monica Portogallo is a wife, mother, and registered dietitian nutritionist who does her best not to miss the lessons God sends to her through the joys and struggles of daily life. She lives in California.

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