Description
A simple and hearty one-pot dish that combines chili and mac and cheese in a vegan-friendly way.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped
- 8 ounces mushrooms, chopped (cremini recommended)
- 1 (8-ounce) block of tempeh, grated or crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 teaspoons cumin
- 0.5 teaspoon cayenne pepper (optional)
- 1.5 teaspoons kosher salt, plus more to taste
- 4 cups vegetable broth
- 1 (15-ounce) can pinto, kidney, or black beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes, fire-roasted
- 2 tablespoons tomato paste
- 1 (15-ounce) can sweet corn, drained and rinsed
- 12 ounces elbow or cavatappi pasta
- 2–3 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar
- 1 cup fresh cilantro, chopped (for topping)
- Several squeezes of lime juice (for topping)
- 1 cup shredded vegan cheese (optional, for topping)
- Vegan sour cream (optional, for serving)
- Pickled red onions (optional, for topping)
Instructions
- In a Dutch oven, heat olive oil over medium heat. Add diced onion and cook for about 2 minutes until softened.
- Add garlic, chopped mushrooms, and crumbled tempeh. Cook for an additional 5 minutes.
- Stir in chili powder, smoked paprika, oregano, cumin, cayenne pepper, and salt. Cook for about 1 minute.
- Pour in the vegetable broth and deglaze the pot by scraping up any browned bits.
- Add the drained beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until pasta is al dente, stirring occasionally.
- Taste and adjust seasoning if necessary.
- If using vegan cheese, sprinkle it on top and cover the pot for a few minutes to melt.
- Let the dish rest for 15 minutes, then serve with cilantro and desired toppings.
Notes
For peak flavor, make it a day in advance. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan, chili mac, comfort food, one pot, healthy
