I developed this recipe in a quest to continue to veganize those yummy comfort foods of yesteryear. This one is a riff off a recipe in the 1958 Cooking with Casseroles (another Savers find, of course).
For those of you whose lunches sometimes involve potlucks this is perfect. Or, you can just save it all to yourself and portion it out through out the week. This makes 12 servings.
STEP 1
Ingredients for chili:
1 tsp olive oil
1 onion chopped
1 clove garlic, minced
3 cups canned pinto beans or kidney beans
1 can (6 oz) tomato paste
1 cup crushed tomatoes
1 can vegetable broth
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 TB chili powder (my diy chili powder)
Directions:
Heat the oil, add the onion and garlic, stirring to coat. Turn to low and put a lid on the pot. Let slowly heat for 5 minutes. Take off lid, return heat to medium and saute the onion and garlic until soft. Stir in the tomato paste, crushed tomatoes, vegetable broth, beans and seasonings. Simmer for thirty minutes until the chili has thickened.
STEP 2
Ingredients for macaroni:
1 (8 oz) package macaroni
2 cups Cheese sauce
Directions:
Cook the macaroni according to package directions. Stir together the cheese sauce and macaroni until thickened.
STEP 3
Spray a large casserole with cooking oil. Add the macaroni and cheese. Pour the chili on top and slightly stir the mixture together. Bake at 300 degrees for 5 to 10 minutes.
Nutritional Information
Note: I'm thinking that diy chili powder might make another great Christmas gift idea.
No comments:
Post a Comment