Cheesy chili mac

Yield: 6 Servings

Measure Ingredient
2 Boxes Kraft dinner (with powdered cheese)
1 can (16-oz) chili beans with spices
1 can (16-oz) pasta/pizza style cut tomatoes
1 Bell pepper; coarsely chopped
1 Onion; coarsely chopped

A few days ago someone posted a "one pot chili mac" recipe that I decided to try. We were out of veg chili, so I made a few variations using ingredients we had in the house. Below is what I ended up with -- and boy was it good! Definitely on the list of "comfort foods" in my house! Thanks to whoever it was who originally posted the idea.

Prepare KD macaroni, reserving the powdered cheese. Meanwhile, saute the onion and green pepper in water. Add tomatoes and beans and heat through.

Sprinkle one packet of cheese powder over drained macaroni in a big bowl.

Stir to coat. Reserve the other packet for a future use. Mix in the hot bean mixture and stir well. It made about 6 good sized servings.

Notes:

1. The chili beans I used were canned navy beans to which spices are added.

It was fatfree and purely vegetarian. The beans were really creamy in texture, which I believe added to the overall pleasantness of the dish.

2. Even with using only one packet of cheese the recipe had a good cheese taste. I would imagine this recipe would be fine without any cheese, for those of you avoiding cheese.

3. The tomatoes are by Del Monte (I think) from a line of tomatoes that are pre-seasoned. They are cut to just the perfect size for chunky chili, etc.

FATFREE DIGEST V96 #37

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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