Hello hello! Happy Wednesday-before-Thanksgiving!
I’m sure you’re expecting some sort of turkey or sweet potato dish, being what tomorrow is. But I figure, you’ve probably already got figured out what you’re making for the day (and if you don’t, tisk-tisk for procrastinating! But lucky for you, we have some old Thanksgiving recipes if you feel like looking through the website).
It’s just myself and my boyfriend for Thanksgiving this year, but that doesn’t mean I’m not cooking. Because it’s just the two of us and I’m a vegetarian, I’m going to forgo the turkey and just make a few chicken breasts. Also on the menu is cornbread stuffing, roasted vegetables, mushroom gravy, scalloped potatoes, cranberry sauce, and this green goddess macaroni and cheese that is always my boyfriend’s request. Throughout the day we usually snack on raw veggies with ranch, cheese and crackers, and shrimp cocktail (probably the hardest part about being vegetarian is missing out on shrimp cocktail).
For breakfast we usually just go out to McDonald’s… I know! It’s terrible, but it’s sort of a tradition to just go get some fast food when the rest of the day will be filled with homemade goodies. Oh! And apple cider mimosas… if you haven’t had one, just think a normal mimosa but with apple cider instead of orange juice. Basically the best fall cocktail you’ll find.
So anyway, no Thanksgiving recipe today. Because odds are you’ve already got down what you’re going to be cooking. Instead, I’m going to give you a great recipe for something to make later this weekend when you don’t really feel like cooking much again but want something warm and stick-to-your-ribs filling.
Think vegetarian chili and macaroni and cheese had a baby, and you’ve got this chili mac. Lots of beans and corn and noodles too. It’s really easy to make and keeps well for a few days, easy to reheat.
If you still haven’t figured out what to cook for Thanksgiving, you could also make this as a side dish for your meal!
1 tablespoon olive oil
1 sweet yellow onion, diced
2 cloves garlic, minced
2 tablespoons flour
2 tablespoons chili powder
15 ounce can diced tomatoes
15 ounce jar marinara sauce
15 ounce can kidney beans, drained and rinsed
15 ounce can black beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 cups vegetable broth
2 cups macaroni salad noodles
1 cup sharp cheddar, shredded
Digital Multicooker with Sauté-then-Simmer STS®
Prep Time: 10 minutes
Cook Time: 35 minutes
1. Set the cooker for Sauté-then-Simmer STS®; add the oil and let it heat for about 5 minutes with the lid closed.
2. Add in the garlic and onion and cook while stirring with a long-handled wooden or heat safe spoon until the onions are soft and transparent, 2-3 minutes.
3. Add the flour and chili powder. Continue to stir and cook for about 2 minutes, or just until the flour and chili powder begin to coat the bottom of the inner pot.
4. Add the diced tomatoes, marinara sauce, all three types of beans, corn, and vegetable broth to the inner pot. Stir to combine it all and dissolve any flour still on the bottom.
5. Stir in the macaroni until combined. Stir the chili every few minutes to loosen the noodles until it reaches a boil.
6. Once boiling, let the chili simmer for 12-15 minutes until the pasta is tender and the liquid is thick and saucy. Make sure to stir frequently as it simmers to make sure the pasta does not stick together or to the bottom of the pot.
7. Once the pasta is done, switch the cooker to KEEP WARM. Stir in the shredded cheddar until melted. Serve hot.
Recipe inspiration from Budget Bytes