This is one of the simplest recipes to make, and it's all prepared in one skillet! This makes it the perfect weeknight meal! Or any night meal, really!
1 tablespoon canola oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 rib of celery, diced
1 15-ounce can of kidney beans (no need to drain)
1 cup of plant-based ground crumbles
2 tablespoons of chili powder
2 teaspoons of cumin
2 teaspoons of paprika
1/2 teaspoon salt
4 cups Better Than Bouillon No-Beef Base
1 tablespoon tomato paste
1 15-ounce can of tomato sauce
3 cups uncooked macaroni or other pasta
Heat a large, deep skillet over medium heat, then add the oil. Next, add the onion, bell pepper, and celery and cook until softened, about 3 to 4 minutes.
Next, add the beans and rough-mash them using a potato masher or a fork. Stir in the ground crumbles, along with the seasonings. Cook until fragrant, 1 to 2 minutes.
Finally, stir in the broth (or water), tomato paste, and tomato sauce, and bring the mixture to a simmer. Stir in the macaroni, cover, and cook, occasionally stirring, until the pasta is tender, 9 to 11 minutes.
Taste and adjust seasonings as needed.
Additionally, you can serve it topped with chopped green onion, vegan cheddar shreds, or vegan sour cream.
