Post Run Grub

Here's one of my favorites vegetarian chili recipes I love to eat after my long runs or hard track workouts. It's packed full of protein and really easy to make. Just combine all the ingredients into a slow cooker except for the pasta until the very end.


Vegetarian Chili-Macaroni

• 2 cans (28 oz) diced tomatoes
• 4 cups (roughly 2 cans) reduced sodium vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) white beans, rinsed and drained
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 cup chopped onion
• 1 green bell pepper
• 2 cloves of minced garlic (I use 1 tbsp of garlic powder)
  
• 1 tbsp (or whole) minced jalapeno, fresh or from a can
• 1 packet of chili seasoning (also works with a packet of taco or burrito seasoning, had to improvise a couple of times when I ran out of chili seasoning and it comes out great!)
• 2 tbsp of Mexican oregano
• 2 tbsp of ground cumin
• 4 to 5 dashes of hot sauce (optional)
  
• 1/2 pound of macaroni pasta (or 1/3 cup of couscous)
  
• 1/3 cup chopped cilantro
• 1/2 cup shredded Jack cheese (optional)
• salt and pepper to taste
  

In a slow cooker combine all ingredients except pasta. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours. 10 minutes before severing add the macaroni pasta. Cook pasta until desired texture. (Add couscous 5 to 10 minutes before serving.) Just before serving top off with cheese and cilantro. Makes a lot. Photo to come soon.

I hope you love this recipe as much as I do. As you can see you can add things you like and take things out. Make this recipe your own by experimenting.