High Protein Vegetarian Chili Mac
High Protein Vegetarian Chili Mac
Chili mac, or chili served over pasta, was one of my favorite dinners growing up. Typically it was the second night we ate the chili. I think it is pretty typical that when making chili one expects to get more than one meal out of a large pot. My mom would serve the second go around of chili over spaghetti. I understand that ‘Mac’ would say macaroni noodles or perhaps chili over mac and cheese to many people. However, I am making my favorite version of chili mac and that version is chili served over spaghetti with a sprinkle of cheddar cheese. We all have our childhood favorites. This chili can be eaten on its own or over a baked potato or with corn bread. However you like your chili. You can even up the protein count by using a high protein pasta. Without the cheese on top, it is vegan. It uses TVP (Textured Vegetable Protein). For these this purpose, it is my favorite meat substitute. It is shelf stable, relatively inexpensive and high in protein and fiber while being low in fat. If you can't find TVP. Just use 1 lb of vegan ground. You can find this in the freezer section of most grocery stores. Think vegan substitute section. My favorite vegan ground is from Trader Joe's (Gardein also makes one- Gardein Plant Based Ground 'Beef') and I will use that instead of TVP in this recipe as well. If you are using vegan ground, skip the soaking step and just add to the pot as you would ground meat or turkey. Two kinds of beans round out our protein count. This recipe makes 8-10 servings and is even better the 2nd or 3rd time you eat it. The chili keeps in the fridge in an airtight container for a week or in the freezer in an airtight container for 3-6 months. You can serve the chili on its own, with corn bread, with sour cream or cheese on top. You can serve it over a baked potato or mac and cheese or as I suggest over spaghetti. If you want to cook it down more or leave out some of the water and make a thicker chili, it would also be delicious wrapped up in a tortilla with some cheese as a chili cheese burrito. Add in your chili favorites as well. Frozen corn would also be delicious or add in fresh chilies for more heat.
Ingredients
Equipment
Method
- In a large stock pot, heat oil and add the diced onion with the salt. Stir to coat and saute for 3-5 minutes until onions are soft. Add in the diced bell peppers and continue to saute the vegetables for another 3-5 minutes.
- Drain the TVP and add it into the pot. Add the rest of the spices and stir to coat everything in the spices. Allow the TVP and vegetables to fry in the pot for a few minutes. You want to see the TVP dry out and crisp up slightly but not to the point where it sticks to the pan or burns.
- Pour in the tomato puree and fill the can with water and add that into the pot as well. Add in the salsa and the green chilies and fill the salsa jar with water and add that into the pot as well. Drain and rinse the beans and add them into the pot and stir to mix everything together.
- Simmer on low for about an hour. Make sure to stir the chili every 15 minutes or so to make sure nothing is sticking to the bottom of the pot. The chili will thicken and the liquid will reduce by about 1/4.
Nutrition
Notes
Nutrition information is based on chili alone and does not include pasta or suggested toppings.Â