Tuesday, March 3, 2009

Day 337- Nutrition Bite

Chili Bean Macaroni

2 cups dry elbow macaroni
1 teaspoon olive oil
1 1/2 cups chopped onion
1 medium green bell pepper, chopped
1/2 cup finely chopped celery
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon basil
1 (14-16-oz) can diced tomatoes, with juice
2 cups drained cooked or canned red kidney beans (1- 15oz can)
1/4 cup low-sodium tamari, or 2 Tb balsamic vinegar

Cook macaroni according to package directions. Drain well and place in a covered saucepan bowl to keep the pasta warm. Set aside. Meanwhile, heat oil in a large skillet. When hot, add onions, bell pepper, and celery. Saute until tender, about 10-12 minutes. Stir in chili powder, cumin, and basil. Mix well, and cook and stir 1 minutes longer. Remove form heat and set aside. Add tomatoes and their juice to the reserved pasta. Stir in beans, cooked vegetables, and tamari or vinegar. Mix well. Cook over medium-low heat, stirring often, until warmed through.

Sugar Preacher's Experience
When I lived in NYC and on the go, I made this simple and fast recipe. My sister-in-law tried the recipe and added some cilantro. You can adapt the recipe by replacing kidney with pinto beans and black beans. Enjoy!!

No comments: