Vegetarian Chili Mac Recipe
Ingredients
- 2 cups elbow macaroni
- 1 onion, chopped
- 1 15-ounce can tomato sauce
- 1 1/2 cups water
- 4 teaspoons mild chili powder
- 1/4 teaspoon chipotle chili powder
- 10 ounces frozen corn kernels
- 1 16-ounce can pinto or kidney beans, rinsed and drained
- 2 to 3 tablespoons nutritional yeast
- 5 cups thinly-sliced kale (thick stems removed before slicing) or other greens
- Salt and pepper, to taste
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