Chili Mac and Cheese

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1/2 Tbsp ground red pepper or cayenne
• 1/2 Tbsp crushed red pepper flakes
• 15 oz can diced tomatoes
• 2 8 oz cans tomato sauce
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1.5 cups shredded cheese

Preparations:

1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado

Marinara Sauce

Ingredients:

• Any fresh tomatoes you wish to use up, diced
• 1/2 an onion, finely diced
• 6 cloves garlic, minced (or 1.5 tsp garlic powder)
• 1/2 a bell pepper, finely diced
• 1 (14 oz) can diced tomatoes
• 1 tbsp dried oregano
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup + 1 tsp extra virgin olive oil
• 1 (8 oz) can tomato sauce
• 1 tsp balsamic vinegar (optional)

Preparations:

1.  In a saucepan, saute onion in 1 tsp olive oil over medium heat for 10 minutes.
2. Add bell pepper, garlic, and fresh tomatoes and bring to a simmer.
3. Combine remaining ingredients and bring to a boil. 
4. Cover with a lid slightly askew and simmer on medium-low for 30 minutes.
5. Remove lid, lower temperature to low, and simmer for at least 30 more minutes.

Lasagna Soup

Ingredients:

• 1 pound fake meat crumbles
• 1 onion, chopped
• 1 chopped bell pepper
• 3 cloves chopped garlic
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box vegetable broth
• 2 (14.5-ounce) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (About 8 noodles)
• 1/2 cup Parmesan cheese
• 2 cups shredded cheese
• Some chopped basil (optional)

Preparations

1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.

Penne Arrabiata

Ingredients:

• 12 oz penne pasta
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and sliced thinly lengthwise
• 2 medium sweet onions, chopped coarsely
• 1/2 tablespoon ground black pepper
• 1/2 tsp red pepper flakes
• 2 teaspoons garlic powder
• 2 (14.5 ounce) cans Italian style diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried basil
• Parmesan cheese, to taste

Preparation:

1. Bring a large pot of water to a boil. Add the pasta and cook for 8-10 minutes, or until the pasta is tender. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the sliced garlic and onions. Sauté until they are fragrant and cooked. Add the ground black pepper, red pepper flakes, and garlic powder and sauté for another minute or two. Add the cans of diced tomatoes, tomato sauce, and dried basil to the skillet. Simmer for 10 minutes, stirring occasionally, making sure the bottom of the pan does not burn.
3. Add the cooked penne pasta. Simmer for an additional 5-7 minutes before taking off heat. Add desired amount of salt, according to your taste.
4. Serve and top with desired amount of parmesan cheese on top.

Cook Time: 25 minutes
Serves: 4-6