In a true Thug Kitchen’s style, I should say holy f*** about this one pot chili mac with beer I made from their new cookbook Thug Kitchen 101 (reminds me of my pasta with cauliflower in terms of layering flavours with plant-based ingredients). It is seriously, THE shit, in my own words (just like this healthy pasta). Chili meets macaroni and cheese, meets soup. The spices were spot on. Perfect winter comfort food like for right now when it is snowing AGAIN. I’m writing this post and soft snow is falling down on the ground, which means beautiful winter wonderland on one hand, and sliding car and no hockey on the other hand.
I can’t believe I made this chili beer mac yesterday after a sunny 7K run in +10C. What happened? Like I saw green grass and flowers coming out!
“Do you see what I see?”. Exactly.
And now THIS?
Anyways, I got Thug Kitchen book before the holidays and thought what a perfect time to post a one pot healthy comfort food recipe before the Super Bowl. Are you watching? Alex is invited to a man’s hangout. Me and Katie are hitting the mall, with or without kids. Not sure yet. But I’m definitely not watching a Super Bowl.
I have to say I rarely cook from cookbooks because for obvious reasons. But making this recipe made me think it would be nice to publish my own cookbook. Just a different feel and vibe than online recipes on devices or printed out smudged pieces of paper. Right?!
I had a totally different agenda for writing today and have been bursting with words about this amazing dish since yesterday, but believe it or not, no time to sit down and write. As I’m waiting for boys to come back from school, $500 worth of Costco groceries to unload (which made their way into Costco shopping list) are sitting on a floor. I’m watching falling snow outside and enjoying last 40 minutes of peace before “the explosion” happens. I need a shot of caffeine straight into my veins right now to survive till bedtime, I missed my coffee this morning. Yes, there will be a glass of wine tonight and a Thai food takeout. I’m pooped. It’s Friday.
So, I’m not sure if you ever had a hybrid of chili and mac but I haven’t. Because simply I am not from here. This skillet chili mac recipe caught my attention immediately because ingredients are simple and it takes less than 30 minutes to make.
I was concerned if it would be too spicy for kids but I guess when there is pasta involved, there are usually no problems. I used brown rice elbow (kinda) macaroni. And it was so tasty!
I also added a bit of jarred green olives and artichokes that had to be used and the result was fantastic! If you eat this one pot chili mac immediately, it is more of a soupy consistency. Give it 30 minutes, and it becomes thick. You can use cheese or nutritional yeast to keep it vegan as the original (Thug Kitchen books are vegan).
And beer. Let’s give attention to half a bottle of beer that goes into this chili mac (the other half I just finished writing this post because Friday, snow and beer). OMG I think I will cook all stews and soups with beer from now on, which wouldn’t be totally awkward for me considering my love for wine. I used Granville Island’s dark ale and it added such a depth of flavour to this chili. Enjoy and I hope everyone wins!
I received this book free from HarperCollins Canada in exchange for an honest review which I offered. You all need this plant-based book in your lives!
- 1 medium onion, finely chopped
- 1 large carrot, chopped
- 1 bell pepper, chopped
- 1/2 jalapeño, seeded and minced (or with seeds and more to taste)
- 1 tbsp avocado oil
- 2 tbsp chili powder
- 2 tsp cumin, ground
- 2 tsp smoked paprika
- 1/4 tsp salt
- 2-3 tbsp tomato paste
- 14 oz can tomato sauce
- 1 cup beer
- 3 cups vegetable broth
- 3 cups elbow macaroni (whole wheat or brown rice)
- 2 x 14 oz cans of black/red/pinto beans, rinsed and drained (I cook my own)
- 1 tbsp raw honey or maple syrup
- 1 tbsp lime or lemon juice
- 1 cup olives or artichokes from a jar, chopped (optional)
- 1/2 cup shredded cheese (like Colby Jack) or 1/4 cup nutritional yeast (for vegans)
- Preheat large dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally. Add carrot, bell pepper, jalapeño and cook for 2 minutes.
- Add chili powder, cumin, paprika and salt; stir and cook for a minute or two. Add tomato paste, tomato sauce, beer, broth and bring to a boil. Add pasta, stir, cover and cook for 12 minutes, stirring occasionally.
- Turn off the heat and add beans, honey, lime juice, olives/artichokes and cheese/nutritional yeast. Stir and adjust seasoning to taste. Serve hot.