One Pot Chili Mac


The Goods:

One of our most repeated meals. It’s the perfect recipe for when you know you have a busy week ahead and won’t have the time to cook or even think about what I want to eat for lunch or dinner. Make this big batch on Sunday night and you’ll be good to go until Friday. This one is perfect if you are not a fan of beans – they are hidden perfectly among the veggie meat, macaroni, and flavours of the taco seasoning. It also freezes beautifully.

What You’ll Need:

1 onion

2 cloves garlic

1 pack Yves veggie meat; italian style

1 packet taco seasoning

1 can pinto beans; rinsed and drained

1 can kidney beans; rinsed and drained

1 can diced tomatoes

2 cups dry macaroni noodles

1.5 cups veggie stock

1 cup cheddar style cheese

chopped cilantro to serve

How To Make It:

  1. Chop up your garlic and onion, and rinse and drain the pinto and kidney beans.

  2. Fry the garlic, onion, and veggie meat together on medium-high until browned. Add the packet of taco seasoning.

  3. Add in the beans, the can of diced tomatoes, the macaroni, and the veggie stock.

  4. Let simmer for 10-12 minutes.

  5. Mix in the cheddar style cheese.

  6. Chop up the cilantro and add it on top when serving.

(watch this recipe on youtube)

MealsLisa Lorles