Loaded Chili Mac

This is one of the best chili’s I have ever made, and it lasts for days! I was in a hurry so I used canned, obviously soaking your own will be fresher but it is more time consuming. If you use canned I would suggest buying the organic with BPA free lining. I will also add in a delicious idea I did with left overs.

• 1 can of kidney beans
• 1 can of cannellini beans
• 1 can of garbanzo beans
• 1 can of peas
• 1 can of green beans
• 1 can of green chili’s
• 1 big can of crushed tomatoes
• 1 can of tomato sauce (I would say use crushed tomatoes but this is all I had)
• 4 stalks of chopped celery
• 2 zucchinis
• 4 cloves of garlic (minced)
• 1 large onion
• 2-3 cups of Vegetable Broth
• Half a box of the elbow macaroni
• Chili Seasoning: Cumin, Chili powder, Onion powder, Garlic Salt, Oregano (I started with a tablespoon of each, except chili powder (1 teaspoon depending how spicey you like it), I kept doing taste tests to see what I needed to add more of, I did end up adding more cumin, probably like 4 more tablespoons.

Instructions: After draining and rinsing, I literally threw everything in besides the noodles, celery, and zucchini in a large pot and cooked it on low for 3 hours, the last hour I added the noodles, and the last 30 minutes I added the celery and zucchini. The zucchini and celery have just enough texture this way and probably most the nutrients still in them. I cooked the chili so long because I had time to kill that day. You can cook this on medium for about an hour or until the kidney beans are soft and it will be done.

Left overs:
I smashed a half of an avocado over an organic tortilla then I put the chili over it with sliced tomatoes and rolled it up and it was so good! I ate it cold because I was at work at the time and couldn’t warm it up so it would probably be so much better if warmed up.

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