It’s getting colder outside, which means it’s time to enjoy some good comfort food. This is not the healthiest meal. I repeat…it’s not the healthiest but worth it! Side note: still vegan. 🙂 This dish is full of flavor, “cheezy” and delicious! It combines two classic comfort food and creates an amazing, cozy dish.
This Chili Macaroni and Cheese kind of reminds me of Hamburger Helper. The first time I had it was right after Hurricane Katrina. My mom was trying to find quick, cheap and easy meals to make for us due to our current circumstances. We were displaced and just lost everything: our home, clothes and personal items. But what was most important was that we had each other. “Hamburger Helper” wasn’t a meal my mom was too thrilled to have but I loved it! This dish definitely brings me back to eleven years ago. However, I have to say that I think my version taste better.
This hearty, one pot dish is so easy to make. First, you saute onion, bell pepper and garlic in a pan. Then, you add the Beyond Meat and saute until browned. Next, you add all the remaining ingredients and pasta, and simmer until the pasta is al dente. That is it!
If you try this recipe, let me know and hashtag #freshcreole on social media.
- 1 lb. of elbow pasta
- 1 (11 oz.) bag of Beyond Meat
- 1 can (13.5 oz.) of coconut milk
- 1 can (14.5 oz.) of diced tomatoes
- 1 can (15 oz.) of tomato sauce
- 3/4 cup of Daiya cheedar cheese
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tbs. of chili powder
- 2 tsp. of cumin
- 1 tsp. of paprika
- 1 tsp. of sugar
- Salt and pepper to taste
- Olive oil
- On medium heat, in a large pan, heat olive oil and saute onion, green bell pepper and garlic until tender.
- Add beyond meat to the vegetables and saute until browned.
- Stir in tomato sauce, diced tomatoes and seasoning, and combine well.
- Stir in uncooked elbow pasta to the chili and bring to a boil.
- Reduce heat to a simmer and cover the pan.
- Let the chili cook for about 5 minutes and add vegan cheese.
- Cover chili again and cook until elbow pasta is al dente.