Meatless Monday with Rachel Ray Vegetable Chili Mac

Everyone, young and old, loves macaroni and cheese; however, the traditional version can be quite fatty and can be quite heavy to eat. What do you do to save yourself from culinary boredom? Make this Vegetable Chili Mac. Here is a new twist on this classic for your next Meatless Monday meal. This is a kid approved recipe from Rachel Ray’s Yum-O organization:

INGREDIENTS:
4 poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 can pinto beans (15 ounces), drained
Salt and pepper
1/2 tablespoon cumin (half a palmful)
1 tablespoon coriander
1 tablespoon smoked sweet paprika
1 tablespoon ancho (mild) or chipotle (hot) chili powder
2 tablespoons tomato paste
1 cup Negra Modelo or other Mexican beer or 1 cup vegetable stock
1 can fire-roasted diced tomatoes (28 ounces)
1 pound whole wheat or semolina macaroni or elbow pasta with lines
A handful of cilantro, finely chopped (optional)
1 cup smoked cheddar cheese, shredded
1 cup pepper Jack cheese, shredded
3 scallions, finely chopped

DIRECTIONS:
Pre-heat the broiler.  Place the poblano peppers on a broiler pan and blacken the skins all over (leave the oven door slightly ajar to allow steam to escape). Place the blackened peppers in a bowl and cover tightly with plastic wrap. Cool until ready to handle. Peel and seed the peppers, then chop them.
Bring a large pot of water to a boil for the pasta. Heat a heavy pot over medium-high heat with the EVOO and give it a couple turns of the pan. Add the onion and garlic and soften for 5 minutes. Add the chopped poblano peppers and pinto beans to the pot, season with salt, pepper, cumin, coriander, paprika and chili powder and stir to combine. Add the tomato paste and stir to incorporate, then add the beer or stock and tomatoes. Reduce the heat to simmer.
Cook the pasta to al dente, drain and toss with the veggie chili and cilantro, if using. Place in a casserole dish and top with both cheeses. Place under the broiler to melt and brown the cheese. Garnish with the scallions and serve. 
Tip:
Cooking with alcohol enhances the flavors of certain dishes.

When cooking for kids it is understandable that you may not want to use the alcohol in the recipe so it’s good that vegetable stock will work just as well.  However you should know that the alcohol burns off in the cooking process. Either way the dish will be a hit. The Vegetable Chili Mac is a great dish and if you make a little extra it would be a perfect lunch or side dish for another meal. No matter which meal of the day you eat it; this is a delicious new take on macaroni and cheese that will keep everyone happy and fits perfectly into your Meatless Monday meal. Enjoy!