TZUTC: -0800
MSGID: 34929.fidonet_cooking@1:105/500 2d792b3b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Mac And Cheese
 Categories: Pasta, Vegetarian
      Yield: 6 Servings
 
      1 tb Olive oil (15 ml)
    1/2    Onion (75 g); chopped
      3 cl Garlic (9 g); minced
      1 md Carrot (80 g); diced
    1/2 c  Red bell pepper (70 g);
           - chopped
    1/2 sm Fresh chili pepper (5 g);
           - finely chopped
      1 c  Vegan meat alternative
           - crumbles
      2 ts Chili powder (5 g)
      1 ts Ground cumin (3 g)
      1 ts Oregano (1 g)
      1 ts Ground black pepper (2 g)
  1 1/2 ts Sea salt (9 g)
    1/4 ts Cayenne pepper (0.5 g)
     28 oz Can diced tomatoes (800 g);
           - undrained
     15 oz Can red beans (425 g);
           - drained & rinsed
      1 c  Corn kernels (150 g);
           - fresh or frozen
  3 1/2 c  Vegetable broth (840 ml)
     12 oz Dry elbow macaroni (340 g)
  1 1/2 c  Vegan cheese (150 g);
           - shredded
      2 tb Fresh cilantro;
           - chopped, for garnish
 
  Preparation time: 15 minutes
  Cooking time: 30 minutes
  
  This Chili Mac and Cheese recipe is loaded with vegan ground beef,
  beans and lots of plant-based cheese. A kid-friendly comfort food
  dinner!
  
  Heat olive oil in a large pot or Dutch oven over medium heat. Add
  onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4
  to 5 minutes until softened. Stir in the vegan crumble and cook for
  another 3 minutes to lightly brown.
  
  Add chili powder, cumin, oregano, black pepper, sea salt, and
  cayenne. Stir and cook for 1 minute to bloom the spices.
  
  Pour in the diced tomatoes (with liquid), red beans, corn, and
  vegetable broth. Stir well.
  
  Stir in the elbow macaroni. Bring to a boil, then reduce heat to
  medium-low, cover, and simmer for 12 to 15 minutes, stirring
  occasionally, until pasta is cooked al dente and most liquid is
  absorbed. Add more broth if needed to prevent sticking.
  
  Once pasta is tender, stir in shredded vegan cheese until melted and
  creamy. Taste and adjust seasoning as needed.
  
  Ladle into bowls and top with fresh cilantro.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426