4 Bean Whole Wheat Chili Mac….My January Plant Based Pescatarian Diet Continues

“Eat better, not less”….That was my plan for January when I started what I called ” My January Journey into a Plant-Based Pescatarian Diet”. Things are going very well and I’ve noticed that by doing this, I seem to be wasting less food which was one of my resolutions in 2020.

For example, last weekend I blogged about the 4 Bean Chili I recipe I made for my husband and I while we were camping. Chili usually makes a lot so I did send some to my son who is trying to eat healthier and while he isn’t cutting out meat, he is eating a lot less by watching what we are doing. If you missed the log post on how to make the chili, click on this link:


Anyway, I still had quite a bit of chili left and while I love to eat leftover chili on baked potatoes, I wanted to do something different. So here is a healthier version of a household favorite..Chili Mac!

4 Bean Whole Wheat Chili Mac

Note: the amount of pasta and water you need will depend on how much chili you have left so this recipe is based on having about 4 cups of chili remaining. Adjust as necessary.


  • 4 cups leftover 4 Bean Chili
  • 1 1/2 cups water
  • 1 tablespoon hot sauce
  • 8 oz. whole wheat small macaroni

Optional toppings: shredded cheese, green onions, avocado, cilantro


In a Dutch oven or soup pot, mix the water, chili, and hot sauce. Simmer on low-medium heat. Once heated, add in pasta stirring well and cover. Cook for 15 minutes or until pasta is tender.

Spoon into a serving bowl and add toppings if desired.

Bottom Line: This was a great way to serve leftover chili in a new way. It gave it a whole new flavor and texture. If you aren’t using a whole grain, the pasta won’t need as much cooking time. I used Crystal Hot Sauce because it has more of a vinegar base to it more than heat and it was a great way to perk up the flavors so they won’t be diluted by the water. We loved this and hope you do as well!

Originally posted at Recipe Realities

Four Bean Chili..My January Plant-Based Pescatarian Diet Continues

Nothing sounds better on a blustery winter day than a hot bowl of soup or even better….a hearty chili! I have the best chili recipe ever and it is always a hit at any tailgate or whenever I make it for my family. I recently made it for my grandson’s first birthday party in North Carolina So why not make it this weekend while Jeff and I are on a winter camping trip?! Note: It’s more glamping than camping lol!

Since I am eliminating meat from my diet completely in the month of January, my favorite recipe would have to be adjusted, so I took out the meat, upped my veggies, and added in a can of black eyed peas to create a protein and fiber packed meal! With or without meat, this recipe is hard to beat and with the Super Bowl coming up, it would definitely be a tasty addition to your celebration!


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 cup carrots, grated
  • 1 cup celery, chopped
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 2 jalapeños, diced (optional if you like heat)
  • 2 tablespoons garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • One 4-ounce can tomato paste
  • One 12-ounce bottle beer
  • One 28-ounce can diced tomatoes
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black eyed peas, drained
  • 2 cups organic tomato juice
  • 1 cup water
  • 1 tablespoon dried parsley


Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions, carrots, and celery and sauté on low for about 10 minutes (add in a little water as needed).

Add peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant.

Stir in the chili powder, cumin, oregano, onion powder, cayenne, and paprika.

Cook for about 2 minutes. Stir the tomato paste into the vegetable mixture; this will “toast” it and give the chili more flavor.

Add the beer and stir up any browned bits on the bottom of the pan.

Bring to a simmer, and then add the diced tomatoes and beans.

Add in tomato juice, water, and parsley. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking

Season with salt and pepper to taste.

Bottom Line: I love this chili with or without meat..It is just a really good and fool proof recipe. You can easily switch up the type of beans you use and add in other veggies like kale. Lentils would also be a tasty idea! I love having leftovers to make a chili stuffed potato or chili nachos using a sweet potato as a topping vehicle. Stay tuned for later this week when I have another creative leftover idea for this yummy dish!

Originally posted at Recipe Realities