vegan chili mac

One Pot Vegan Chili Mac is an easy vegan meal the whole will family love! Even better, it's ready in 30 minutes.

ONE POT VEGAN CHILI MAC

olive oil

onion, diced (any color)

garlic,

– 2 peppers (bell

(8 ounces.) tempeh, crumbled

chili powder

cumin

oregano

paprika (smoked

(15 ounces.) red kidney beans, drained and rinsed

(15 ounces.) sweet corn, drained or 1 1/2 cups fresh or frozen

(28 ounces) diced tomatoes (fire roasted pref.)

vegetable broth

dark beer (Modelo Negra) or 1 1/2 cups water

elbow pasta (or other small pasta), about 2 1/2 cups

salt and pepper,

vegan cheese

green onions

sour cream

cilantro

Saute

In a large dutch oven or pot, heat the oil/water over medium heat, saute the onion, garlic, peppers and tempeh for 5 minutes. Add the chili powder, cumin, paprika, oregano and salt, cook 1 minute, or until nice and fragrant.

Boil and simmer

Add the tomatoes, pasta, beans, corn, and pour the liquids over top, give a good stir. Bring to a boil, cover askew, reduce heat and simmer at a gentle rolling boil for 10 minutes, or until pasta is tender. Season with salt and pepper. Add a bit of cayenne powder for extra heat if you like.

Store

Leftovers can be stored in the refrigerator for up to 4 &#8211; 5 days in an airtight container. It&#8217;s also freezer friendly and can be stored in the freezer for up to 2 &#8211; 3 months.

Loved this recipe so much!! The modela negra was perfect in it. I think you might have forgotten oregano in the ingredients list, as I saw it mentioned in the instructions. I put in 1 tsp and it did the trick :)

This was really good. I used gluten-free pasta and cooked it separately. Should I have cut back on some of the broth/beer that went into this since I didn't cook the pasta in it?

Learn how to make Vegan Chili Pasta with Veggies! This vegan gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta will have your taste buds dancing! It is incredibly creamy and rich, but oil-free! Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.

Vegan Chili Pasta with Veggies

(240 grams) low-sodium veggie broth (I like the Pacific brand)

loosely filled cup (130 grams) finely chopped onion

(240 grams) tomato sauce

chili powder (I use my homemade blend)

spinach

salt (notice

black pepper

nutritional yeast (optional)

liquid smoke

scale.

Regarding the chili

Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.

Bring a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt the water well so the pasta is well seasoned.

Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and cover. Lower the heat to medium-low. It&#039;s important to cover the zucchini so it cooks through well.

Cook about 8 minutes until the zucchini is tender (no longer crunchy), but not mushy. Check a couple of times to stir it and make sure there is enough broth to keep the zucchini cooking. Add a bit more only if needed. You basically want most of the liquid gone though before the next step.

Once the zucchini is tender, remove the pan from the heat and add the 1 cup cashew milk (or coconut milk), tomato sauce, Italian spices, chili powder (start out with 2 teaspoons if sensitive-I used the full 3), nutritional yeast, 3/4 teaspoon salt, pepper and liquid smoke (if using). Stir well.

Return back to the heat over medium heat and add the spinach. The spinach will look like a ton but will decrease significantly. Cook and stir the spinach continuously until it cooks down and the sauce thickens just a bit. You don&#039;t want to overcook the sauce, you want it fairly creamy/saucy but it should be creamy thick, not watery.

Taste the sauce and add more salt or chili powder if desired for more spicy. I used the full 1 tablespoon chili powder and loved the perfect kick of heat and chili flavor. Remove from heat.

The pasta should be done. Drain and scoop in desired amount of pasta into the sauce, leaving plenty of sauce to enjoy. Devour! How much you end up with will depend on how much pasta you add, but this makes a good amount of sauce.

An easy, hearty, nutritious chili mac. Completely dairy-free and made with only whole food ingredients. It&#039;s a kid approved family favorite!

Vegan Chili Mac

Butternut Squash Mac and Cheese

onion

green pepper

jalapeño (diced, optional)

cayenne

(28 oz) fire-roasted diced tomatoes

corn kernels (fresh

(15 oz) kidney beans (rinsed and drained)

cilantro (chopped, for garnish)

green onions (chopped, for garnish)

Make the Butternut Squash Mac and Cheese.

Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.

Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.

Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.

Add the corn and kidney beans to the tomato mixture and stir.

Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).

Add the cooked noodles and stir to combine

Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.

Thank you for this super yummy vegan meal. It was a hit with the whole family. It's not always easy to find a vegan recipe that satisfies my meat eating guys, but everyone had second and third helpings of this chili mac &amp; cheese. The cheese sauce is by far the best vegan cheese sauce recipe I've tried so far. I added a carrot for extra orange color and a bit of nutritional yeast for extra cheesy flavour. Delicious!

This child-friendly pasta and bean dish can be spiced up or down to taste. The kale provides some greenery and nutrition, but you can leave it out if you like.

Chili Mac

elbow macaroni

onion (, chopped)

tomato sauce

water

mild chili powder*

chipotle chili powder

corn kernels

yeast

kale

salt and pepper (,

Cook the pasta in plenty of boiling water until tender. Drain.

Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.

Have made this a couple of times now and it is DELICIOUS! I make it with chickpea elbow macaroni to add a little extra protein and fiber. Since we like it SPICY, I also added a can of rotel tomatoes, drained to it. This one is on repeat at my house and my son who isn't WFPBNO, loves it! It makes plenty with some for leftovers. Thanks, Susan for another great recipe.

A family-friendly chili mac that comes together in just 30 minutes! Great for a satisfying weeknight meal.

elbow pasta (gluten-free if desired)

yellow onion

garlic

kidney beans

sweet corn, cooked (I use frozen or canned)

Tbsp. chili powder (I use mild)

smoked paprika

baby spinach to stir

Cook pasta, leaving al dente (firm not mushy). Drain when finished.

Meanwhile, dice onion and mince garlic.

In a large pan over medium-high heat, sauté onion for 8 minutes. (I use 3 Tbsp. water/broth for an oil-free sauté method, adding more as needed.)

When onion is soft, add garlic, chili powder, cumin, oregano, and smoked paprika. Stir and cook 1 minute.

Reduce heat to medium. Add tomato sauce, kidney beans (rinsed and drained), and corn. Stir. Lightly simmer for 8-10 minutes, stirring occasionally.

Add cooked pasta and stir to combine. Heat for 2-3 minutes. Salt/pepper to taste if needed and add any desired toppings.

I came across your blog by happenstance when I was searching for a simple &amp; fast vegan meal recipe that contained all the ingredients I currently have on hand. I nearly gave up when I found this perfect recipe. The weird thing is that even though I've been eating a vegan diet for nearly nineteen years now I've recently considered removing all oil from my diet (I'm currently reading Prevent and Reverse Heart Disease by Dr. Esselstyn Jr.) &amp; I must've been thinking that subconsciously when I stumbled onto your blog because I don't think that was necessarily in my search criteria (I just omit it from recipes), however, it appears you don't use oils in your recipes. Whoohoo!! What a bonus. I'll be looking here first for my WFPBNO recipes. Thank you!

A very simple meal full of delicious flavour!!  Love how quickly it comes together. Thanks for another awesome recipe!

What was the original recipe posted with what is now customized? I can't get it to taste like it did. I know it had nutritional yeast. Thank you!!

Delicious! Used fire roasted corn, and added poblano, jalapeno, and crushed tomatoes with a splash of vinegar. Loved it!

Perfect!  My family loved it and two teaspoons chili powder was just right.

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ONE POT VEGAN CHILI MAC

Vegan Chili Pasta with Veggies

Vegan Chili Mac

Chili Mac

Vegan Chili Mac

Top 5 vegan chili mac recipes from across the web

The most viewed vegan chili mac recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

ONE POT VEGAN CHILI MAC

Vegan Chili Pasta with Veggies

Vegan Chili Mac

Chili Mac

Vegan Chili Mac

The most viewed vegan chili mac recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine