chili-beans-macaroni

Chili, Beans and Macaroni

Total time: 20 minutes

Serves 4

5.33 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 cup - Pasta, elbow, whole-wheat, cooked

1 tb - Butter, without salt

1 pc - Small onions, raw

1 pc - Small peppers, sweet, red, raw

2 pcs - Peppers, jalapeno, raw

2 tsp - Chilli, flakes

½ tsp - Spice, paprika

¼ tsp - Salt, table

¼ tsp - Pepper, black

1 ½ tb - Tomato paste, no added salt

1 ¼ cup - Tomato sauce, canned, no salt added

1 cup - Water

1 can - Beans, pinto, canned, drained solids, rinsed in tap water

½ tb - Syrup, maple, flavoured, sugar free

2 tsp - Lemon juice, raw

¼ cup - Cheese, soy

UTENSILS

Chopping board, Knife, Large deep skillet, Cooking pot with lid

INSTRUCTIONS

1. Cook the elbow macaroni according to the directions on the package. Drain and set aside.

2. Melt the butter in a large deep skillet. Add the onion and sauté until caramelized.

3. Add the red bell pepper, jalapeno, chilli flakes, paprika, salt and pepper. Sauté for 2 minutes.

4. Stir in the tomato paste, tomato sauce and water. Bring to a boil.

5. Add the cooked pasta, pinto beans, sugar-free maple syrup and lemon juice. Stir to combine.

6. Sprinkle with grated soy cheese and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 337g

Energy (kcal)

212.85

Carbs (g)

21.78

Proteins (g)

10.55

Fats (g)

8.24

Fibre (g)

5.33