Tex-Mex Chili Mac

monkeyandmekitchenadventures.com

SacMom

1 large yellow onion, fine dice

1 red bell pepper, diced

1 green bell pepper, diced

1 to 2 jalapeño peppers, seeded and finely diced (use 2 if the jalapeños are mild)

2 heaping Tablespoon finely minced garlic (approx. 8 cloves)

4 cups organic tomato juice

1 cup veggie broth (we used Pacific Organic Vegetable Broth) *

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon smoked paprika

¼ teaspoon chipotle powder

1 Tablespoon chili powder (regular/mild)

2 teaspoon sea salt ( /- to taste) *

2 cups pasta of choice, uncooked (we used gluten free elbow macaroni)

1 - 15 oz. can black beans, drained and rinsed

1 - 15 oz. can pinto beans, drained and rinsed

1 to 1 ½ cups frozen corn, thawed ( /-)

2 teaspoons 100% organic maple syrup

2 Tablespoons nutritional yeast

subheading: Optional Topper Ingredients:

Avocado chunks/slices

Green onions or red onion, chopped

Tomatoes, chopped

Cilantro

Jalapenos, sliced

Mini sweet peppers, sliced into thin rings

Whole Food Plant Based-Vegan “Sour Cream”

Directions at monkeyandmekitchenadventures.com

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