“Eat better, not less”….That was my plan for January when I started what I called ” My January Journey into a Plant-Based Pescatarian Diet”. Things are going very well and I’ve noticed that by doing this, I seem to be wasting less food which was one of my resolutions in 2020.
For example, last weekend I blogged about the 4 Bean Chili I recipe I made for my husband and I while we were camping. Chili usually makes a lot so I did send some to my son who is trying to eat healthier and while he isn’t cutting out meat, he is eating a lot less by watching what we are doing. If you missed the log post on how to make the chili, click on this link:
Anyway, I still had quite a bit of chili left and while I love to eat leftover chili on baked potatoes, I wanted to do something different. So here is a healthier version of a household favorite..Chili Mac!
4 Bean Whole Wheat Chili Mac
Note: the amount of pasta and water you need will depend on how much chili you have left so this recipe is based on having about 4 cups of chili remaining. Adjust as necessary.
- 4 cups leftover 4 Bean Chili
- 1 1/2 cups water
- 1 tablespoon hot sauce
- 8 oz. whole wheat small macaroni
Optional toppings: shredded cheese, green onions, avocado, cilantro
In a Dutch oven or soup pot, mix the water, chili, and hot sauce. Simmer on low-medium heat. Once heated, add in pasta stirring well and cover. Cook for 15 minutes or until pasta is tender.
Spoon into a serving bowl and add toppings if desired.
Bottom Line: This was a great way to serve leftover chili in a new way. It gave it a whole new flavor and texture. If you aren’t using a whole grain, the pasta won’t need as much cooking time. I used Crystal Hot Sauce because it has more of a vinegar base to it more than heat and it was a great way to perk up the flavors so they won’t be diluted by the water. We loved this and hope you do as well!