Chili Mac on the 4th

Today is hotter than when I’d normally make this but we want to get to the fireworks this evening...

Chili Mac Recipe

Olive oil

Salt & pepper

4 stalks celery, sliced

1 bell pepper (I used green but any are ok), diced

1 med onion, diced

2 jalapeños, sliced (spines/seeds removed if you don’t love spice)

1 pk Gardein vegan beef tips, halved

a couple tsp ea. cinnamon, cocoa powder, and cumin

1-2 Tbsp chili powder

1/2- 1 tsp chili flakes (optional)

1 cup vegan beef broth 

2 (14.5 oz) cans of diced tomatoes, drained

1 (14.5 oz) can ea. of kidney, pinto, and black beans, rinsed & drained

1 box macaroni pasta

Cook macaroni in water with some olive oil and salt after you’ve chopped the veg & beef tips. Drain when al dente.

Put oil in a large pan and heat till shimmery.

Add veg and sauté until softened. Add beef tips to brown outsides. Sprinkle cinnamon/cocoa/cumin & 1/2 chili powder over veg mix and sauté a few more min. to cook spices a little.

Add vegan beef broth, stirring well. Let reduce a little, then add tomatoes and beans. Taste and add more chili powder and flakes if you want. Add to noodles, stir and serve. Bon appetite!

Sorry the pic is so dark- had the light blocking curtains down to attempt to keep house cooler.