One-Pot Vegan Chili Mac

Name: One-Pot Vegan Chili Mac
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 6 cloves garlic, finely chopped; 8 oz (227g) mushrooms, chopped (I use cremeni mushrooms); 1 (8 oz / 227g) block of tempeh, grated or crumbled; 1 tbsp chili powder; 1 tsp smoked paprika (regular paprika is also fine); 1 tsp oregano; 2 tsp cumin; ½ tsp cayenne pepper (optional, for a slightly spicy version); 1 ½ tsp kosher salt, plus more to taste; 4 cups (946ml) vegetable broth; 1 (15 oz / 440g) can pinto, kidney, or black beans drained and rinsed; 1 (28 oz / 790g) can crushed tomatoes, fire roasted; 2 tbsp tomato paste; 1 (15 oz / 430g) can sweetcorn, drained and rinsed; 12 oz (340g) elbow pasta or cavatappi pasta (gluten-free as needed); 2-3 tsp agave nectar, maple syrup, coconut sugar, or brown sugar; 1 cup (16g) fresh cilantro, chopped; Several squeezes of lime juice; 1 cup shredded vegan cheese (optional but recommended); Vegan sour cream, for serving (optional but recommended); Pickled red onions (optional)

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Author : Nisha Vora

beans chili mac

Instructions

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Step 1

In a Dutch oven (or a large nonstick soup pot), heat the 1 tablespoon oil (or 1/3 cup water) over medium heat. Once the oil is hot (or once the water is simmering), add the onions and cook for 2 minutes, seasoning with a pinch of salt. Add the garlic, mushrooms, and crumbled tempeh, and cook for 5 more minutes. Add the chili powder, paprika, oregano, cumin, cayenne pepper, and salt. Stir the spices into the vegetables and cook for 1 minute, or until fragrant.

Step 2

Pour in the vegetable broth to deglaze the pan, scraping up any browned bits on the bottom of the pot.

Step 3

Add in the beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine.

Step 4

Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 12 to 15 minutes, or until the pasta is cooked through but not soggy. If you want it to be a bit saucier, add a splash more of broth or water.

Step 5

Season to taste with salt and pepper, and stir in the agave or other sweetener. Taste for seasonings again and adjust accordingly.

Step 6

If using vegan cheese, sprinkle it all over the top of the chili mac. Cover the lid and let warm through for a few minutes. Allow chili mac to rest at least 15 minutes before serving and top with fresh chopped cilantro and any other desired toppings.

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