Vegan Chili Mac
2 cups elbow macaroni (preferably whole wheat)
1 large chopped red onion
1 chopped yellow pepper
2 cloves garlinc (minced)
1 tbsp. cooking oil
1 bag Boca "burger crumbles"
2 cans diced tomatoes
1 can green chilles
1 can kidney beans
1/2 (4 oz.) cup tomato sauce
1 cup (8 oz.) frozen corn
Chili Powder, Oregano, Cumin, and Paprika. Add amounts you think best.
1 cup (8 oz.) water
Grab a large pot and fill it up with water until it is about 3/4 full. Place over med-high heat to boil.
Begin chipping onion, garlic, and pepper. Add chopped ingredients to a large skillet on stove with needed ammount of oil. Cook vegetables until onions are softened. (4-6 minutes) Then add Boca crumbles.
Once the water boils, add the macaroni in to the pot. Follow directions on box for preperation.
After about 5 minutes, add canned tomatoes, chilles, tomato sauce, corn, kidney beans, spices, and water. Let this come to a slight boil and cook until water is mostly evaporated.
Drain macaroni and place in large bowl. Then take chili off of heat and pour over the macaroni. Mix it together so no macaroni is left plain.