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   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:   
        
       
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