When I was growing up one of our common family dinners was something we called "Mucket". It was a casserole with macaroni, ground beef, tomato sauce, chili powder, and green pepper with melted cheese on top. When I got married, my husband didn't like the name "Mucket" but we both liked the casserole, so we called it "chili mac casserole." In this recipe I give the recipe a low-fat vegan makeover.
1/3 cup chopped green or red pepper
1 cup diced onion
I can red kidney beans, drained
1 can diced tomatoes
1 can tomato paste
1 cup frozen corn (heated through)
1 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon sugar
8 oz wheat penne, cooked according to package instructions.
Put water in a 2 quart sauce pan, and heat to boiling. Add penne and cook according to package instructions. Meanwhile, spray a skillet with cooking spray and heat to medium. Add the chopped onion and green pepper. Cook, stirring until it starts to scorch. Then add a little water or veggie broth, to gently steam and cook the onion and green pepper until they are tender and translucent. Add the rest of the ingredients, stir, and heat through.
