Series: A Capsule Kitchen: Vegan Chili Mac
Vegan Chili Mac is one of our favorites, so we have it a few times a month. It is just my husband and myself in our household, so the amount I make is enough for several nights. As is the case with most of recipes I use, this simple and cheap dinner is more of a template, rather than strict instructions to follow to the letter, which makes it pretty foolproof, and allows for additions or omissions depending on your preferences. Based on trial and error, we have settled on this combination of ingredients most of the time, with the occasional addition if we want try something different, or have something that needs to get used. Simple Vegan Chili Mac Ingredients 2 cups uncooked macaroni ½ cup dry red beans, or 1 15oz can, rinsed and drained. (I use dry beans because they are cost effective. A ½ cup dried will be about 2 cups cooked.) 1 15 oz can tomato sauce ¾-1 cup frozen corn (more/less, if desired) ¾-1 cup frozen kale (more/less if desired) 3 tablespoons chili powder Water (add for