Chef: Terri Edwards
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
1 ½ c elbow macaroni, dry-use whole grain
½ c onions, diced
½ c celery, diced
1 medium red bell pepper, diced (use any color you like)
1 15 oz can fire roasted tomatoes, with juice
1 15 oz can red kidney beans or fresh cooked
1 15 oz can white kidney beans (or pintos) or fresh cooked
¼ c ketchup
2 T soy sauce
1 t chili powder
1 t smoked paprika
1 t basil ground
Salt to taste, if desired
Cook macaroni according to package directions
I always use spelt, quinoa, or brown rice pastas that are egg-free. They are readily available in most grocery stores. Make sure not to overcook them, as they will become mushy.
Drain well and set to the side.
Dice onions, celery, and bell pepper.
In a sauce pan, add vegetables and 3 T of water or veggie broth. Saute until they are slightly tender, approximately 5 minutes. Add more water or broth as necessary.
Stir in all other ingredients (except macaroni). Mix well and allow to cook 5-7 minutes.
Add cooked macaroni, stir, and cook 1 minute longer.
Serve immediately with tossed green salad or corn on the cobb.
TERRI EDWARDS is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ )