One Pot Chili Mac
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:
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:
Chop up your garlic and onion, and rinse and drain the pinto and kidney beans.
Fry the garlic, onion, and veggie meat together on medium-high until browned. Add the packet of taco seasoning.
Add in the beans, the can of diced tomatoes, the macaroni, and the veggie stock.
Let simmer for 10-12 minutes.
Mix in the cheddar style cheese.
Chop up the cilantro and add it on top when serving.