MEATLESS CHILI MAC
Sauteed mushroom, onion and green pepper with pinto beans and carrot in a smoky-sweet garlic and herb tomato sauce. Seasoned with chili, basil, tarragon and rosemary. Served over elbow macaroni and topped with fresh cilantro!
Makes 9 cups
2 T. margarine
2 T. extra virgin olive oil
2 c. peeled, diced onion
16 oz. fresh white mushrooms, sliced (1/4 inch wide)
1 green pepper, cored and diced
1/4 c. coarsely cut fresh celery leaves
salt and freshly ground black pepper
2 T. peeled, finely chopped fresh garlic
28 oz. can diced tomatoes including liquid
15 oz. can tomato sauce
10-3/4 oz. can condensed tomato soup plus 1/2 can water
15 oz. can pinto beans, drained and rinsed well
2 T. mild chili powder
1 t. dried tarragon
1 t. dried basil
1/2 t. ground rosemary
1/2 t. liquid smoke
1/4 t. red cayenne pepper
2 t. hot chili oil
16 oz. pkg. froz. crinkly cut carrots, steamed till tender, but not mush
8 oz. dried elbow macaroni
coarsely cut fresh cilantro as garnish
In extra-large skillet, over medium heat, melt margarine with olive oil.
Add onion, mushroom, green pepper, celery leaves, salt and pepper to taste, then saute till golden.
Add garlic, diced tomatoes, tomato sauce, tomato soup plus water, pinto beans, chili powder, tarragon, basil, rosemary, liquid smoke, red cayenne pepper and hot chili oil. Stir well and cook, uncovered, over low heat, for about 20 minutes.
Fold in steamed carrots, and cook about 10 minutes longer. Adjust for salt and pepper.
Meanwhile, cook macaroni in lots of sufficiently salted boiling water till tender. Drain well.
To serve: Spoon a little cooked macaroni into individual soup bowls, then top each with about a cup of chili. Top with fresh cilantro.
Notes: A great way to get your family to eat their carrots is to put them in dishes that you and your family already like. The carrots add a natural sweetness to this chili as well as texture that’s somewhat meat-like.
Adjust chili powder to your own tastes.