1 bag (12 oz.) soy burger style crumbles
1 cup chopped onions
1 can (15 oz.) yellow soybeans
1 1/2 cans (15 oz.) tomato sauce
1 can (15 oz.) crushed or diced tomatoes
1 cup uncooked soy macaroni
1/2 cup water
1 can (4.5 oz.) chopped green chili peppers, drained
1 Tbs chili powder
1 tsp minced garlic
2 cups (8 oz. bag) shredded soy cheddar-flavored cheese
Spray stovetop skillet or electric skillet with vegetable cooking spray.
Preheat electric skillet to 400°F or stovetop skillet to medium high.
Add chopped onions and soy burger style crumbles. Cook until the onions are tender and the crumbles are heated throughout, about 5 to 7 minutes.
Stir in all other ingredients except soy cheddar cheese. Bring mixture to a boil, stirring often. ·Reduce heat and simmer, covered, about 20 minutes or until macaroni is tender.
Stir often while cooking.
Sprinkle chili mac with shredded soy cheddar cheese, cover and heat for 2 minutes more until the cheese is melted.
Yield: 5 servings. Per serving: 470 calories, 13 g fat (1 g sat fat), 0 mg cholesterol, 2128 mg sodium, 50 g carbohydrate, 40 g protein (22 g soy protein), 10 g dietary fiber.