Chili Mac

2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 ½   cups water
4 teaspoons mild chili powder*
¼ teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens**
Salt and pepper, to taste

Cook the pasta in plenty of boiling water until tender. Drain. Saute onion in a non stick pot until translucent. Add remaining ingredients, as well as cooked pasta for 15 minutes, stirring occasionally. Serve hot.

*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.

If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.

Makes 6servings. Per serving: 259 Calories, 2g Total Fat, (6% calories for fat)

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