Vegetarian Chili Mac

No secret to anyone here, I love to eat:@) But if there's one thing I know, it's that a meatless dinner at least once a week is a good idea. This Vegetarian Chili Mac is filling, tasty, and can be made in about 30 minutes. And as the weather is hopefully getting warmer, regular chili might be a little heavy, this is a lighter version. I feel it's also a great recipe to help teach kids how to cook. This is ~incredibly versatile~, add more veggies, swap out the canned tomatoes for Rotel if you'd like. Use the beans you have on-hand (I had black beans for this batch). But no matter how you make it, I do highly encourage you to serve it with sour cream-good stuff folks.

Don't hesitate to start with this recipe,

I think it will appeal to most.

Then make it your own:@)

Vegetarian Chili Mac-from Taste of Home

1 large onion, chopped

1 medium green pepper, chopped

1 Tblsp olive oil

1 clove garlic, minced

2 C water

1 1/2 C uncooked elbow macaroni

14.5 oz can chili beans, undrained

14.5 great northern beans, drained and rinsed

14.5 oz can diced tomatoes, undrained

8 oz tomato sauce

4 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

Sour cream for serving

1. In dutch oven cook onion and peppers in olive oil until onion is translucent.
2. Add garlic, cook for a minute, stirring constantly.
3. Add everything else except for some cream. Bring to boil, stir, reduce to simmer. Cover and cook for about 15-20 minutes stirring occasionally, or until macaroni is cooked.
4. Serve with sour cream.

Eat well and have a happy day:@)

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