Ingredients
- 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
- 1 cup canned red kidney beans, drained and rinsed
- 1 cup frozen ground-beef-style soy crumbles
- 1 onion, chopped
- 1 red or green bell pepper, seeded and chopped
- 1 cup chopped portabella mushrooms
- 1/3 cup tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon ground cumin
- 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
- 1/4 cup shredded fat-free Cheddar cheese
- Cayenne pepper, optional
Description
Food Network Invites You To Try This Funkadelic Chili Mac Recipe From Hungry Girl.
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