Chili pasta
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Banza Pasta Penne - 3 boxes (680g)
Red Onion - 2 (220g)
Carrots - 3 medium (183g)
Bell Peppers - 3 (492g)
Tomato Paste - 1 six-ounce can
Canned Diced Tomatoes - 2 - 28 oz cans (1,558g)
Taco Seasoning Mix - 1 Package
Kidney Beans - 4 - 15 oz cans or 2 - 29 oz cans (1,644g)
Cilantro - 2 bunches
Nutritional Yeast - 1 Package
Directions
First, let’s start by bringing a large pot of water to a boil over high heat. We’ll add our pasta once this boils.
Now dice up 2 red onions (220g), 3 medium carrots (183g), and 3 bell peppers (492g).
Add them to another large pot over medium high heat with a splash of water to prevent sticking and put the top on.
Add 3 boxes of banza chickpea pasta (680g) to the big pot of boiling water. Set a timer for 7 minutes.
While the vegetables continue to cook, open and measure out ⅓ cup (88g) tomato paste, ¼ cup (36g) of taco seasoning, and open 2 - 28 ounce cans of diced tomatoes (1,588g).
Add these ingredients to the pot and mix.
While that simmers, drain and rinse 2 - 29-ounce cans of kidney beans (953g) and chop up 1 cup (16g) of cilantro.
Add the beans and cilantro to the pot and mix to combine. Cook for a few minutes until all vegetables are tender.
While that cooks, drain the pasta.
Then add the cooked pasta to the pot. Cook for another minute or until warmed through.
Once it has cooled off, you can divide it up into 10 containers. Each serving is roughly 2 ½ cups.
Pop them in the freezer and they should last for 2-3 months.
When ready to eat, heat each serving in the microwave for about 3-5 minutes or on the stove for 8-10 minutes. Top with more cilantro and 1 Tbsp. (5g) of nutritional yeast!