| Title: | Chili Bean Macaroni |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
2 c dry elbow macaroni
1 t olive oil
1 1/2 c chopped onions
1 medium green bell pepper- chopped
1/2 c finely chopped celery
1 t chili powder
1 t ground cumin
1 t basil
1 can (14 or 16 oz.) diced tomatoes with juice
2 c drained cooked or canned red kidney beans (one 15 oz. can)
1/4 c low-sodium tamari or 2 T balsamic vinegar
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| Directions: | Cook macaroni according to package directions. Drain well and place in a covered saucepan or bowl to keep the pasta warm. Set aside. Meanwhile, heat oil in a large skillet. When hot, add onion, bell pepper and celery. Saute until tender, about 10 to 12 minutes. Stir in chili powder, cumin and basil. Mix well, and cook and stir 1 minute longer. Remove from heat and set aside. Add tomatoes and their juice to the reserved pasta. Stir in beans, cooked vegetables, and tamari or vinegar. Mix well. Cook over medium-low heat, stirring often, until warmed through. |
| Makes: | 4 servings |