"When a friend mentioned that she serves chili over noodles, I was intrigued. We always serve our chili straight up with cornbread or tortilla chips on the side, but I had to try this new way, and the results were what inspired this chili mac from my cookbook "Mostly Veggies." Is it chili? Is it mac and cheese? It's the best of both worlds, and it's surprisingly healthy and packed with veggies!"
"I love my slow cooker! It's so convenient to throw ingredients in the slow cooker in the morning and have a delicious, healthy meal ready to eat at the end of the day. You are more than welcome to cook dried beans from scratch, but that usually involves soaking and long cook times. For that reason, I'm a big fan of using canned beans for easy meals."
"1 cup frozen sweet corn kernels 1 (28-ounce) can diced tomatoes 2 cups vegetable broth 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon fine sea salt ¼ teaspoon ground black pepper 1 (8-ounce) box chickpea elbow pasta noodles 1 cup shredded cheddar cheese, plus more for serving (plant-based, if needed) Sliced green onions, for garnish"
Chili mac blends chili flavors with macaroni for a vegetable-forward, healthier comfort dish that serves six. The slow cooker method requires combining onion, garlic, bell pepper, two kinds of canned beans, corn, diced tomatoes, broth, and seasonings, then cooking on high for 3–4 hours or low for 6–8 hours. Chickpea elbow pasta is added for the final 20 minutes until tender, then shredded cheddar is stirred in. Canned beans are recommended for convenience to avoid soaking and long cook times. The finished dish can be divided into six portions and refrigerated up to five days or frozen for longer storage.
Read at Boston Herald
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