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Macaroni Chili

25 min

Meal

Freezer-friendly

The coziness of pasta and chilli, all in one recipe. Protein-packed with both a soy veggie ground and kidney beans. Batch-make this recipe to enjoy in the coming days, and it's a recipe that freezes rather well too.

Servings

Total

25 min

Prep

10 min

Cook

15 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2 cups (244 g)
    dry whole wheat macaroni
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    onion, diced
  • 2
    cloves garlic, minced
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 2 Tbsp (30 mL)
    canned tomato paste
  • 1
    vegetable bouillon cube
  • 1 tsp (3 g)
    chili powder
  • 1 tsp (2 g)
    paprika powder
  • 1 tsp (6 g)
    salt
  • ½ tsp
    ground black pepper
  • 1¾ cups (315 g)
    cooked red kidney beans
  • 1½ cups (170 g)
    soy veggie ground
  • 2
    carrots, diced
  • 1
    red bell pepper, diced
  • 3 cups (90 g)
    fresh spinach

Optional toppings

  • fresh chives
  • fresh jalapeño
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Directions

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  1. Cook macaroni according to package directions, but decrease cooking time by 1 - 2 minutes. Once nearly al dente, drain.
  2. While noodles are boiling, heat the oil in a large pot on medium-high heat and sauté the onions and garlic until the onions are soft, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pan.
  3. Add the diced tomatoes, and rinse out the can with water (about 400 mL) adding this to the pot as well, along with the tomato paste, bouillon cube, and spices. Bring to a boil.
  4. Once bubbling away, add the kidney beans, soy ground, carrot, and bell pepper. Cook until the carrots are soft, about 5 minutes.
  5. Lastly, add the drained noodles and spinach. Cook for another minute, or until the spinach wilts and the pasta is al dente. Serve with desired garnish, and enjoy!

Notes

  • Variations: add in corn, jalapeño, or kale.

Storage

  • Keep in an airtight container in the fridge for up to 4 days.
  • Store in the freezer for up to 1 month.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 33%

dry whole wheat macaroni

Proteins 26%

cooked red kidney beans

soy veggie ground

Fruits & Veggies 41%

onion

clove garlic

canned diced tomatoes

canned tomato paste

carrot

red bell pepper

fresh spinach

Calcium
No significant sources of calcium
Fat

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Dalia - April 14, 2021, 8:44 p.m.

I love this recipe so much; the flavours blend together so well! I really love this recipe with some vegan cheese. I really have to say, I would love more recipes like this. Also, as a Canadian, I am very proud by how often Sadia uses maple syrup lol. Thanks for the free delicious recipes:)

PUL Team - April 16, 2021, 6:59 p.m.

We're so happy you enjoyed the recipe, Dalia! As a fellow Canadian as well, I appreciate the maple syrup too 🤩


melanie - April 10, 2021, 1 a.m.

I have a really hard time eating vegetables and I’m also slowly becoming accustomed to cooking. When I saw this it looked so good I had to try it, and it is as good as it looks! I’m happy to have found something so wholesome and delicious.

PUL Team - April 10, 2021, 2:27 a.m.

Aww 😃 We're so glad you tried the macaroni chili and enjoyed it, Melanie!