Chili Mac
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
10
minutesCalories
461
kcalThe best vegan chili mac for those ‘I need a comfort meal’ days.
Ingredients
1 box Banza elbow noodles
1 can 1 28 oz crushed tomatoes
1 cup 1 lentils, uncooked
1 Tbsp 1 olive oil
1/2 cup 1/2 walnuts, crushed
4 tsp 4 chili powder
3 garlic cloves
2 tsp 2 cumin
1 Tbsp 1 pickled jalapenos juice (optional)
pinch salt and pepper
Preparation
- Cook lentils and noodles according to package directions. Drain and set aside. (Pro Tip: Cook noodles to al dente so they won’t get mushy as they continue to cook in sauce).
- Add olive oil, garlic, walnuts, cooked lentils and spices to skillet over medium heat and cook until fragrant, about 1 minute.
- Stir in crushed tomatoes and cook an additional 2 – 3 minutes. Then add noodles. Cook for 5 – 7 minutes. Stirring occasionally.
- Serve immediately.
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