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Spicy Chili Mac

vegetable cooking spray
1 1/2 cups onion, finely chopped
1 1/3 cups 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 ounces wagon wheel pasta, uncooked
1/4 cup plus 3 tbsp. light Cheddar cheese (optional, shredded)

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.

Variation: Instead of the chili ingredients listed, used canned
chili, tofu, and pasta.


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