Total Time
50mins
Prep 20 mins
Cook 30 mins

A vegetarian pasta dish. The chili and macaroni taste like "down home" cooking. Nice flavor and textures.

Ingredients Nutrition

Directions

  1. Cook macaroni until al dente, about 6 minutes, and drain.
  2. In a large saucepan, heat oil and add the onion, bell pepper, celery, and garlic and cook for about 7 minutes, stirring occasionally.
  3. Stir in all the remaining ingredients and bring to a simmer.
  4. Reduce heat to medium-low and cook for 15 minutes.
  5. Add the macaroni and cook for 5 minutes over low heat.
  6. Remove from heat and let stand 5-10 minutes before serving.
  7. Serve with warm cornbread if desired.
Most Helpful

5 5

Terrific! I've been looking for some hearty vegetarian dishes and this did the trick. I make Macaroni goulash a lot and my family liked this better. Didn't miss the meat at all. I did as Annie suggested and made cornbread to accompany the dish. To the chili, I added some Hungarian paprika to spice it up a bit, and about 2 TBLS. ketchup. I only had a 14.5 oz. can of tomatoes, so I added 2 chopped fresh tomatoes and about one can of water. Thanks for the great recipe.

5 5

This was a great and hearty meal. The macaroni was a good contrast in texture. It will be added to our favorite recipies.

5 5

I thought it was Great,,and Filling also, I did add some shredded chedder "lite" cheese on the top of each serving..gave it a little more zing..