Veggie Chili Mac

Author: SallyK / Date: 2010-11-09 @ 03:10 am / Print Me! /
Tags: Legumes / Mexican Specialties / Pasta and Noodles /

Veggie Chili Mac This is a dish very prevalent in the American South and very comforting. This dish is best if you use low sodium beans and tomatoes.

Serves 6.


  • 1 1/2 c elbow macaroni
  • 1 Tbsp canola oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp Hungarian paprika
  • 1-15 oz can chili beans
  • 1-15 oz can diced tomatoes
  • 1 tsp sugar
  • 1/2 tsp crushed dry oregano
  • 8 oz shredded cheddar


  1. Cook macaroni according to package directions; drain. In a 2 quart pot over medium heat, add the oil.
  2. When hot, saute the onion until slightly brown.
  3. Add garlic, chili powder and paprika and cook a few seconds. Stir in the beans and tomatoes and bring to simmering. Simmer for about 10 minutes.
  4. Stir in the sugar and crushed oregano at the last minute.
  5. Remove from heat and fold in the macaroni.
  6. Serve with plenty of shredded cheddar. Sour cream, sliced green onions and minced cilantro may be added as toppings.