It boggles my mind how food – when cooked by another party – is ALWAYS so much more scrumptious than if you were to cook it yourself. I love it when my husband cooks, it really makes me happy and gives me a much needed break.
Thanks to Susan from FatFreeVegan for posting this recipe.
Many people do not follow a low-fat diet, and I don’t as much as Susan does, but I have to eat fairly low fat because my gallbladder hates me. And, since my husband and I work full time and have obligations outside of work as well – ease is of utmost importance. I will be going back to school in just a few weeks, so being the amazing husband that he is – he’s promised to cook more to help out.
In a medium soup pot, cook
2 cups elbow macaroni until al dente
Drain pasta and set aside. In the same pot, add a small amount of
1 medium to large onion, chopped – until translucent
3 cloves garlic, minced
and cook until fragrant
When onion and garlic is cooked, add in cooked pasta and
1 15 ounce can tomato sauce
1 1/2 cups water
1 can corn, drained
4 tsp Chili Powder (not chili pepper)
1 Tbsp chipotle Tabasco or 1/4 tsp chipotle pepper
1 16 ounce can pinto or kidney beans, drained and rinsed (or, 1 can chili beans with sauce)
4 Tbsp Nutritional Yeast
5 cups kale, thinly sliced (or one bunch)
salt and pepper to taste
Simmer for 15 minutes, stirring occasionally.
Feel free to add some additional heat as desired.
It doesn’t get easier than that!