Spiced Meatless Chili Mac

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 4.4g
  • Saturated fat: 2.2g
  • Protein: 15.2g
  • Carbohydrate: 40.2g
  • Cholesterol: 10mg
  • Iron: 3.3mg
  • Sodium: 580mg
  • Calories from fat: 15%
  • Fiber: 6.0g
  • Calcium: 140mg


  • 1 teaspoon olive oil
  • 1 (12-ounce) package burger-style recipe crumbles
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 teaspoon dried Italian seasoning
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with roasted garlic
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1/4 teaspoon ground red pepper
  • 4 cups cooked macaroni (8 ounces uncooked)
  • 1 cup (4 ounces) Monterey Jack cheese with jalapeño peppers


  1. Heat oil in a large Dutch oven over medium heat. Add crumbles and next 3 ingredients. Cook, stirring occasionally, until browned. Add Italian seasoning and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in cooked macaroni; cook until thoroughly heated. Spoon into 9 bowls and top evenly with cheese.
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