Cooking Light Vegetarian -- Spicy Chili Mac

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* Exported from MasterCook *

 

Spicy Chili Mac

 

Recipe By :Cooking Light Low Fat Ways to Cook Vegetarian

Serving Size : 7 Preparation Time :0:00

Categories : Cooking Light Low Fat Ways

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

1 1/2 cups onion -- finely chopped

1 1/3 cups green pepper -- finely chopped

2 cloves garlic -- minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried crushed red pepper

1 28 oz. can crushed tomatoes w/puree, undrained

1/2 pound firm tofu -- drained & crumbled

2 15 oz. cans red kidney beans -- drained

7 ounces wagon wheel pasta -- uncooked

1/4 cup plus 3 tbsp. light Cheddar cheese (optiona -- shredded

 

Coat a Dutch oven with cooking spray and place over med-hi heat until hot.

Add onion, green pepper, and garlic and saute vegetable mixture until tender.

Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1

minute, stirring constantly. Stir in tomatoes and tofu. Bring mixture to a

boil, reduce heat, and simmer, uncovered, 15 minutes. Add kidney beans and cook

an additional 10 minutes or until bean mixture is thoroughly heated.

Cook pasta according to package directions and drain.

To serve, place 1/2 cup pasta in each of 7 individual serving bowls and

spoon 1 cup of chili mixture over pasta. Top each serving with 1 tbsp. cheese.

 

 

 

S(ISBN):

" 0-8487-2206-X "

Copyright:

" 1996, Oxmoor House "

 

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Per serving: 229 Calories (kcal); 2g Total Fat; (8% calories from fat); 15g

Protein; 39g Carbohydrate; 0mg Cholesterol; 22mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : Shortcut: Instead of the chili ingredients listed, used canned chili,

tofu, and pasta.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0