Step 1

In a Dutch oven or other heavy pot, heat oil over medium heat until it ripples. Add in the diced onion and sauté 3-5 minutes, until translucent. Add garlic and sauté for about 1 minute.

Step 2

Add in the plant-based ground beef and break it up with your spoon. Cook for 3-5 minutes, stirring often, until evenly browned.

Step 3

Add in the canned tomatoes and spices (onion powder, garlic powder, paprika, chili powder, and cumin). Stir to combine.

Step 4

Add in the vegetable broth, dry pasta, salt, and chili beans (including the sauce from the can). Stir to combine.

Step 5

Bring the mixture to a gentle boil, then reduce heat to low or medium-low (depending on your stove) to establish a simmer. Give the pot one more stir, cover with a lid, and allow to simmer for 12 minutes, or until pasta is al dente (cooked but still a bit firm). If extra time is needed, give the pot another stir, put the lid back on, and cook for another 1 minute at a time until al dente.

Step 6

Add in the cheddar-style shreds and stir to distribute. Then put the lid back on, turn off the heat, and allow to sit for 2-3 minutes, giving the cheese a chance to melt. Taste and adjust salt to preference. Then it's ready to serve!

Step 7

I like to garnish mine with fresh cilantro, extra cheddar shreds, and a dollop of vegan sour cream (Forager, Kite Hill, and Simple Truth make my favorites).