MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Mac And Cheese
Categories: Pasta, Vegetarian
Yield: 6 Servings

1 tb Olive oil (15 ml)
1/2 Onion (75 g); chopped
3 cl Garlic (9 g); minced
1 md Carrot (80 g); diced
1/2 c Red bell pepper (70 g);
- chopped
1/2 sm Fresh chili pepper (5 g);
- finely chopped
1 c Vegan meat alternative
- crumbles
2 ts Chili powder (5 g)
1 ts Ground cumin (3 g)
1 ts Oregano (1 g)
1 ts Ground black pepper (2 g)
1 1/2 ts Sea salt (9 g)
1/4 ts Cayenne pepper (0.5 g)
28 oz Can diced tomatoes (800 g);
- undrained
15 oz Can red beans (425 g);
- drained & rinsed
1 c Corn kernels (150 g);
- fresh or frozen
3 1/2 c Vegetable broth (840 ml)
12 oz Dry elbow macaroni (340 g)
1 1/2 c Vegan cheese (150 g);
- shredded
2 tb Fresh cilantro;
- chopped, for garnish

Preparation time: 15 minutes
Cooking time: 30 minutes

This Chili Mac and Cheese recipe is loaded with vegan ground beef,
beans and lots of plant-based cheese. A kid-friendly comfort food
dinner!

Heat olive oil in a large pot or Dutch oven over medium heat. Add
onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4
to 5 minutes until softened. Stir in the vegan crumble and cook for
another 3 minutes to lightly brown.

Add chili powder, cumin, oregano, black pepper, sea salt, and
cayenne. Stir and cook for 1 minute to bloom the spices.

Pour in the diced tomatoes (with liquid), red beans, corn, and
vegetable broth. Stir well.

Stir in the elbow macaroni. Bring to a boil, then reduce heat to
medium-low, cover, and simmer for 12 to 15 minutes, stirring
occasionally, until pasta is cooked al dente and most liquid is
absorbed. Add more broth if needed to prevent sticking.

Once pasta is tender, stir in shredded vegan cheese until melted and
creamy. Taste and adjust seasoning as needed.

Ladle into bowls and top with fresh cilantro.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/chili-mac-and-cheese-recipe/>

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