On 9/10/10, I watched Rachael Ray make her version of veggie chili and then I got inspired to make my own and adapt it to one of our favorite winter comfort foords---Chili Mac. This is the totally yummy recipe I ended up with. I even made a Chili Mac Casserole the next day out of the leftovers. This is perfect for serving to those on a diet. This is just totally yummy and you will never miss the meat!
4 poblano and/or Anaheim chiles
Preheat oven to 400 F. Place peppers on a broiler pan and blacken the skins all over. Place blackened peppers in a bowl and cover tightly with plastic wrap. Cool to handle. Peel and seed peppers, and chop them.
Heat a heavy pot over medium-high heat with EVOO, a couple turns of the pan. Add onions, veggies and garlic, and soften 5 minutes. Add chopped poblanos and pintos to the pot, season with salt, pepper, cumin, coriander, paprika, chili powder and stir to combine. Add tomato paste, stir to incorporate then add beer or stock and tomatoes. Reduce heat to simmer. Serve topped with the cheese.
FOR CHILI MAC CASSEROLE:
Nutrition Information per 1 cup serving: 190 Calories
Copyright © 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved