Day 12 of the Kickstart

Nutritious food can be a powerful tool to protect us against many diseases, including cancer. PCRM’s affiliate organization, The Cancer Project, offers Food for Life Nutrition and Cooking Classes for cancer survival and prevention in cities across the United States. If you are interested or know someone who may benefit from the Food for Life program, see if there are any classes coming up in your area by clicking the link to the right. 

Who doesn’t love a chili macaroni dish? Make a lot and enjoy for days. Freeze some for later!

Recipe of the Day: Hearty Chili Mac
Makes 10 1-cup servings

8 ounces dry macaroni noodles
1/2 cup water
1 onion, chopped
3 garlic cloves, minced
1 small red or green bell pepper, seeded and diced
1 8-ounce package vegetarian ground beef substitute, or 4 vegetarian burgers, thawed (if necessary) and chopped
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, undrained
2 tablespoons chili powder
1 teaspoon ground cumin

Cook macaroni according to package directions. Drain, rinse, and set aside.

Heat water in a large pot. Add onion and garlic. Cook until onion is soft, about 5 minutes.

Add bell pepper and vegetarian ground beef substitute or chopped vegetarian burgers. Mix in tomatoes, beans and their liquid, corn and its liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally, for 20 minutes.

Add cooked pasta and check seasonings. Add more chili powder if a spicier dish is desired.

Per 1-cup Serving
Calories: 211
Fat: 2.1 g
Saturated Fat: 0.3 g
Calories from Fat: 8.7%
Cholesterol: 0 mg
Protein: 12 g
Carbohydrates: 38.3 g
Sugar: 4.7 g
Fiber: 5.1 g
Sodium: 348 mg
Calcium: 62 mg
Iron: 3.5 mg
Vitamin C: 23.9 mg
Beta Carotene: 450 mcg
Vitamin E: 1.3 mg 

From Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.