One-Pot Vegan Chili Mac
A comforting and flavorful vegan chili mac made in one pot, perfect for any occasion.
Equipment
- Dutch oven or large nonstick soup pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped
- 8 ounces mushrooms, chopped (cremini recommended)
- 1 block tempeh, grated or crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (regular paprika is also fine)
- 1 teaspoon oregano
- 2 teaspoons cumin
- 0.5 teaspoon cayenne pepper (optional, for a slightly spicy version)
- 1.5 teaspoons kosher salt plus more to taste
- 4 cups vegetable broth
- 1 can pinto, kidney, or black beans, drained and rinsed (15-ounce / 440g)
- 1 can crushed tomatoes, fire roasted (28-ounce / 790g)
- 2 tablespoons tomato paste
- 1 can sweet corn, drained and rinsed (15-ounce / 430g)
- 12 ounces elbow pasta or cavatappi pasta (gluten-free as needed)
- 2 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar
Instructions
- In a Dutch oven or large nonstick soup pot, heat the olive oil over medium heat.
- Once hot, add the diced onions and cook for 2 minutes, seasoning with a pinch of salt.
- Add the garlic, chopped mushrooms, and crumbled tempeh to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the chili powder, smoked paprika, oregano, cumin, cayenne pepper (if using), and salt. Cook for 1 minute until the spices are fragrant.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to deglaze it.
- Add the drained beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 12 to 15 minutes, or until the pasta is tender but not mushy.
- Taste and adjust seasoning with additional salt and pepper as needed. Stir in the agave or sweetener of your choice.
- If using vegan cheese, sprinkle it over the top of the chili mac. Cover the pot and let it warm through for a few minutes.
- Allow the chili mac to rest for at least 15 minutes before serving. Top with fresh chopped cilantro and any other desired toppings.
Notes
For a heartier meal, consider adding more vegetables like bell peppers or zucchini. Feel free to adjust the spice level by adding more or less cayenne pepper. This dish can be stored in the refrigerator for up to 3 days, making it great for meal prep!