Veggie Chili Mac
90 mins (prep 30, cooking 60)
23 ingredients
8-10 servings
This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. I took Aida Mollenkamp's No Recipe Recipe: Smoky Veggie Chili from the Food Network and tailored it for my veggie chili mac.

Categories:  pasta,-rice-and-grains , spaghetti , main-dish , beans , <-4-hours , vegetarian , pasta , vegetable , chili , time-to-make ,
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Serving Size (318.32 g)
Servings 8
Amount per Serving
Calories 671.6 Calories from Fat 65.16
% Daily Value *
Total Fat 7.24g 89.07%
Saturated Fat 1.13g 45.08%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 223.42mg 74.47%
Total Carbohydrate 121.1g 322.93%
Dietary Fiber 28.85 g 923.19%
Sugars 7.94 g %
Protein 36.29g 580.65%
Vitamin A 5053.33IU% Vitamin C 8.62mg%
Calcium 200.55mg% Iron 12.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large carrots, celery ribs, jalapeno pepper, diced tomatoes with juice, dried oregano, freshly ground black pepper, shredded cheddar cheese