Vegan Chili Mac

Perfect for long, cold days! Ingredients 8 oz. elbow pasta (about 2 heaping cups uncooked) 1 onion 15 oz. can tomato sauce 15 oz. can kidney beans, rinsed and drained 1 1/2 cups corn (I use frozen) 3 Tbsp. nutritional yeast 3-4 tsp. mild chili powder 1/2 cup water 3-4 oz. spinach Salt to taste Optional: garlic, chipotle powder Directions Cook pasta, leaving al dente. Drain when finished. While pasta is cooking, dice onion. In a large pan over medium heat, saute onion about 8 minutes or until translucent. When onion is soft, add pasta and all other ingredients except spinach. Reduce heat and cook 8-10 minutes, stirring occasionally. Add more water if it becomes too dry. Meanwhile, roughly chop spinach. Add spinach and cook 3 minutes. Salt to taste.

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