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The coziness of pasta and chili, 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.
▸ ▹ Vegan, nut-free, gluten-free
Yield: 4 - 6 servings Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
2 cups (285 g) dry whole wheat macaroni noodles (GF if desired)
1 Tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 can (400 g) diced tomatoes
2 Tbsp (70 g) tomato paste
1 vegetable bouillon cube
1 tsp (4 g) hot chili powder
1 tsp (4 g) paprika powder
1 tsp (4 g) salt
½ tsp fresh ground black pepper
1½ cups (200 g) soy veggie ground
2 medium carrots, diced
1 red bell pepper, seeded and diced
1 can (310 g) kidney beans, rinsed
3 cups (100 g) fresh spinach
Fresh jalapeño slices
Cook macaroni according to package directions, but decrease cooking time by 1 - 2 minutes. Once nearly al dente, drain.
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.
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.
Once bubbling away, add the soy ground, carrot, bell pepper, and kidney beans. Cook until the carrots are soft, about 5 minutes.
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!
Storage: keep in an air-tight container in the fridge for up to 4 days. Store in the freezer for up to 2 months.
Variations: use black beans, lentils or mixed beans. Add in corn, jalapeño, or kale.
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