Chili and Macaroni (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 Pound macaroni | For vegan: use vegan pasta |
| 2 1/2 imitation ground beef crumbles | |
| 1 Medium onion, diced | Washed, peeled and diced |
| 2 Cans (16 ounce) low sodium tomatoes | |
| 2 Cups frozen corn | |
| 1/2 Teaspoon salt | |
| 1/4 Teaspoon pepper | |
| 1/2 Teaspoon cumin | |
| 1 Tablespoon chili powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook macaroni as directed on package. Drain | |
| 2 | In a large pot heat, beef crumbles. | |
| 3 | Add tomatoes, corn, salt, pepper, cumin, and chili powder. | |
| 4 | Cook 20 minutes or until heated through over low heat, stirring occasionally. Add pasta just before serving and stir | Cook until internal temperature reaches 165 F degrees for 15 seconds |
