Nutritional Info

Nutrition Facts

Serving Size 1 (520g)

Calories 725
Calories from Fat 280 (39%)
Amount Per Serving %DIV
Total Fat 31.1g 48%
Saturated Fat 13.5g 68%
Monounsaturated Fat 13g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 356.1mg 119%
Sodium 1128.6mg 49%
Potassium 1040.2mg 22%
Total Carbohydrate 23.2g 8%
Dietary Fiber 1.2g 5%
Sugars 1g
Protein 80.7g 161%

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Recipe Description
This hearty, one dish meal is great for sharing at potlucks. Entirely meatless and extremely flavorful, the vegetarians and the carnivores in the party crowd will all be asking you for the recipe.
Prep time
15 min
Cook time
35 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Quart(q)  water
1 Cup(c)  elbow macaroni
1 Tablespoon(T)  canola oil
1   medium yellow onion, diced
1   green bell pepper, seeded and diced
2   stalks celery, diced
3 Clove(clv)  garlic, minced
28 Ounce(oz)  stewed tomatoes
15 Ounce(oz)  red kidney beans, drained
11 Ounce(oz)  corn kernels, drained
1 1/2 Tablespoon(T)  chili powder
2 Teaspoon(t)  oregano, dried
1 Teaspoon(t)  cumin, ground
1/2 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  salt


In a large saucepan, bring the water to a boil over medium high heat. Add the macaroni, stir, and return to a boil. Cook over medium high heat until al dente, about 6 minutes, stirring occasionally. Drain in a colander. In a large saucepan, heat the oil over medium high heat. Add the onion, bell pepper, celery and garlic and cook, stirring for 7 minutes. Stir in the tomatoes, beans, corn, chili powder, oregano, cumin, pepper and salt and bring to a simmer. Cook over medium low heat for 15 minutes, stirring occasionally. Blend in the cooked macaroni and cook for 5 minutes over low heat. Remove from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve at once.

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