One-Pot Vegan Chili Mac
This protein-packed chili meets pasta in a delicious one-pot vegan meal. Easy and quick to prepare with simple ingredients, it makes a hearty, weeknight-friendly, and budget-conscious dinner. It's also adaptable to be gluten-free, soy-free, and oil-free.
Instructions
- 1
Heat the olive oil (1 tbsp) (or 0.33 cup water (id: a891e176-e227-4c8d-9a42-a71d1c86b976)) in a Dutch oven over medium heat. Add the yellow onion (1 medium) and cook for 2 minutes with a pinch of [kosher salt]. Add the garlic (6 cloves), cremini mushrooms (8 oz), and tempeh (1 block) (grated or crumbled), cook for 5 minutes. Stir in the chili powder (1 tbsp), smoked paprika (1 tsp), oregano (1 tsp), cumin (2 tsp), cayenne pepper (0.5 tsp) (optional), and more [kosher salt], cooking for 1 minute until fragrant.
- 2
Pour in the vegetable broth (4 cups) to deglaze the pan, scraping up any browned bits.
- 3
Stir in the pinto beans (1 can), crushed tomatoes (1 can), tomato paste (2 tbsp), sweet corn (1 can), and cavatappi pasta (12 oz).
- 4
Bring to a boil, then simmer for 12-15 minutes until pasta is tender. Add more [vegetable broth] or [water] if a thinner sauce is desired.
- 5
Season with [kosher salt] and [black pepper] (id: 3e117b0f-6a43-485a-92dd-1ce7e4950474). Stir in [2-3 tsp agave nectar] and adjust seasonings.
- 6
If using shredded vegan cheese (1 cup), sprinkle on top, cover, and let warm for a few minutes. Rest for at least 15 minutes before serving. Garnish with fresh cilantro (1 cup), [lime juice], [vegan sour cream], and [pickled red onions].
Nutrition Facts
Per portion