On 9/10/10, I watched Rachael Ray make her version of veggie chili and then I got inspired to make my own and adapt it to one of our favorite winter comfort foords---Chili Mac. This is the totally yummy recipe I ended up with. I even made a Chili Mac Casserole the next day out of the leftovers. This is perfect for serving to those on a diet. This is just totally yummy and you will never miss the meat!
Serves: 6-8
4 poblano and/or Anaheim chiles
2 tablespoons extra virgin olive oil
1 medium onion -- chopped
1/2 cup mixed fresh vegetables (carrot, celery, etC.)
5 cloves garlic -- chopped
Kosher salt and blak pepper
2 cans pinto beans - 15 oz.ea. -- drained
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon smoked paprika
3 tablespoons ancho chile powder
2 tablespoons tomato paste
1 can Mexican beer - 12 oz. -- at room tmperature
1 can fire-roasted diced tomatoes - 15 oz.
Shredded Cheddar cheese -- for topping
FOR CHILI MAC CASSEROLE:
8 ounces ziti, penne, or elbow macaroni
1 cup shredded Cheddar cheese
Chopped fresh cilantro -- to garnish
Sliced green onions -- to garnish
Preheat oven to 400 F. Place peppers on a broiler pan and blacken the skins all over. Place blackened peppers in a bowl and cover tightly with plastic wrap. Cool to handle. Peel and seed peppers, and chop them.
Heat a heavy pot over medium-high heat with EVOO, a couple turns of the pan. Add onions, veggies and garlic, and soften 5 minutes. Add chopped poblanos and pintos to the pot, season with salt, pepper, cumin, coriander, paprika, chili powder and stir to combine. Add tomato paste, stir to incorporate then add beer or stock and tomatoes. Reduce heat to simmer. Serve topped with the cheese.
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FOR CHILI MAC CASSEROLE:
Preheat oven to 350 F. Spray a 11x7 casserole dish with non-stick cooking spray. Bring a large pot of water to a boil for pasta. Cook pasta to al dente, drain and transfer to the prepared casserole dish. Add chili and toss gently. Top with cheese and bake 20-25 minutes or until cheese is melted and bubbly. Garnish with cilantro and green onions.
Nutrition Information per 1 cup serving: 190 Calories
Sugars 6 g; Total Carbohydrates 35 g; Fat 4 g; Sodium 350 mg; Cholesterol o mg; Protein 11 g; Fiber 10 g; Potassiium 500 mg;
Copyright © 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved