Posted by: thehungryrunner | January 25, 2008

Recipe for a cold winter night: Veggie Chili Mac

And the one-pot meals continue!  For this one I took a can of chunky vegetarian chili (I like Health Valley’s) — mild because I’m a spice wimp, plus a small can of reduced-sodium beef broth, one cup of uncooked whole wheat gemelli pasta, and one cup of frozen “country blend” veggies (think corn, carrots, green beans).  Brought the whole thing to a boil and then simmered on medium heat until the pasta cooked through.  Does it get any simpler than that?  It was delicious:  warm, hearty, and with plenty leftover to reheat later.  And I liked the texture of the gemelli pasta — a nice departure from the standard elbow macaroni.  I’ll bet you could top it off with a little low-fat cheese if you want.  If I had an onion on hand, I probably would have sauted a small amount of chopped onion first, then add the remaining ingredients.  But this was just fine on its own, too!


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