Name: Spicy Chili Mac
Ingredients: vegetable cooking spray; 1 1/2 cup onion, finely chopped; 1 1/3 cup green pepper, finely chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon dried crushed red pepper; 28 oz. can crushed tomatoes w/puree, undrained; 1/2 pound firm tofu, drained & crumbled; 2 15 oz.cans red kidney beans, drained; 7 ounce wagon wheel pasta, uncooked; 1/4 cup plus 3 tbsp. light Cheddar cheese (optional, shredded)

Spicy Chili Mac

Ingredients

vegetable cooking spray
1 1/2 cup onion, finely chopped
1 1/3 cup green pepper, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
28 oz.s can crushed tomatoes w/puree, undrained
1/2 pound firm tofu, drained & crumbled
2 15 oz.cans red kidney beans, drained
7 ounces wagon wheel pasta, uncooked
1/4 cup plus 3 tbsp. light Cheddar cheese (optional, shredded)

Instructions

Coat a Dutch oven with cooking spray and place over med-hi heat until hot. Add onion, green pepper, and garlic and saute vegetable mixture until tender. Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1 minute, stirring constantly. Stir in tomatoes and tofu. Bring mixture to a boil, reduce heat, and simmer, uncovered, 15 minutes. Add kidney beans and cook an additional 10 minutes or until bean mixture is thoroughly heated. Cook pasta according to package directions and drain. To serve, place 1/2 cup pasta in each of 7 individual serving bowls and spoon 1 cup of chili mixture over pasta. Top each serving with 1 tbsp. cheese. Variation: Instead of the chili ingredients listed, used canned chili, tofu, and pasta.