Meatless Chili Mac!

• 2 cups Quinoa Elbow Macaroni Noodles
• 1 whole Onion, Chopped
• 2 cans (15 Oz. Size) Tomato Sauce
• 13 cups Canned Whole Peeled Tomatoes
• 2 cans (15 Oz. Size) Kidney Beans, Rinsed And Drained
• 4 teaspoons Chili Powder
• 2 Tablespoons Nutritional Yeast
• 5 cups Thinly Sliced Kale
• 1 teaspoon Cayenne Pepper
• 1 dash Salt And Pepper
• 10 ounces, weight Frozen Corn Kernels

1. 1.
2. Cook the pasta according to package instructions.
3. Drain.
4. 2.
5. Saute onion in a large non-stick pot over medium heat until translucent.
6. 3.
7. Add remaining ingredients, as well as the drained cooked pasta.
8. 4.
9. Simmer for 15 minutes, stirring occasionally.
10. Serve hot!

quinoa elbow macaroni noodles, onion, tomato sauce, tomatoes, kidney beans, chili powder, yeast, cayenne pepper, salt, kernels

Taken from tastykitchen.com/recipes/special-dietary-needs/meatless-chili-mac/ (may not work)