Chili Mac with Roasted Veggies

Author: SallyK / Date: 2015-07-13 @ 01:00 pm / Print Me! /
Tags: Carolines Products / North American Recipes / Pasta and Noodles / Peppers / Tomatoes / Vegan Recipes /

Chili-mac-with-roasted-peppers-Sally-KMy family loves Southern style Chili Mac. Here is the most delicious and healthful way to make it, using vegetarian chili and a variety of roasted veggies.

Serves 4. Prep time=10 minutes. Cooking time=20 minutes. Total time=30 minutes.


  • 2 medium tomatoes
  • 1 medium onion
  • 2 medium red bell peppers
  • 2 cloves garlic
  • 8 oz dry elbow macaroni
  • 1 (20 oz) can Caroline's Five Bean Chili
  • 1 tsp oregano
  • 1/4 tsp sea salt (or to taste)


  1. Preheat oven to 450 degrees F and line an 11 x 7 x 2 inch baking dish with foil.
  2. In a large pot, cook elbow macaroni according to package directions and drain. Place pasta back in pot.
  3. Meanwhile, cut tomatoes in half and remove stem. Peel onion and cut in half. Cut peppers in quarters and remove stems and seeds. Peel garlic and leave whole.
  4. Place all prepared veggies and garlic in the foil-lined pan and place the pan 6 inches from the broiler. Roast vegetables 15 minutes or until they have blackened in places, turning them over midway. Allow to cool 5 minutes.
  5. Remove peels of tomatoes and cut in 1/2 inch chunks. Cut onion and peppers in a similar size. Mince garlic. Add all to the pot of pasta and pour in the Caroline's Five Bean Chili. Add oregano and salt. Stir over medium heat 5 minutes, or until blended and hot.
  6. Serve hot with a dollop of vegan or dairy sour cream.
* Recently, I received samples of the new Caroline's Natural products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.