One-Pot Vegan Chili Mac
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4.9
429 reviews
Excellent
One-Pot Vegan Chili Mac
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 tablespoon olive oil*
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped
- 8 ounces (227g) mushrooms, chopped (I use cremini mushrooms)
- 1 (8-ounce / 227g) block of tempeh, grated or crumbled**
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (regular paprika is also fine)
- 1 teaspoon oregano
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper (optional, for a slightly spicy version)***
- 1 ½ teaspoons kosher salt, plus more to taste
- 4 cups (946 mL) vegetable broth
- 1 (15-ounce / 440g) can pinto, kidney, or black beans drained and rinsed
- 1 (28-ounce / 790g) can crushed tomatoes, fire roasted
- 2 tablespoons tomato paste
- 1 (15-ounce / 430g) can sweet corn, drained and rinsed
- 12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed)
- 2-3 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar****
Toppings
- 1 cup (16g) fresh cilantro, chopped
- Several squeezes of lime juice
- 1 cup shredded vegan cheese (optional but recommended)
- Vegan sour cream, for serving (optional but recommended)
- Pickled red onions***** (optional)
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Instructions
- In a Dutch oven (or a large nonstick soup pot), heat the 1 tablespoon oil (or 1/3 cup water) over medium heat. Once the oil is hot (or once the water is simmering), add the onions and cook for 2 minutes, seasoning with a pinch of salt. Add the garlic, mushrooms, and crumbled tempeh, and cook for 5 more minutes. Add the chili powder, paprika, oregano, cumin, cayenne pepper, and salt. Stir the spices into the vegetables and cook for 1 minute, or until fragrant.
- Pour in the vegetable broth to deglaze the pan, scraping up any browned bits on the bottom of the pot.
- Add in the beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 12 to 15 minutes, or until the pasta is cooked through but not soggy. If you want it to be a bit saucier, add a splash more of broth or water.
- Season to taste with salt and pepper, and stir in the agave or other sweetener. Taste for seasonings again and adjust accordingly.
- If using vegan cheese, sprinkle it all over the top of the chili mac. Cover the lid and let warm through for a few minutes. Allow chili mac to rest at least 15 minutes before serving and top with fresh chopped cilantro and any other desired toppings.
Notes
- * See notes on “oil-free” in the blog post for an oil-free substitution.
- ** See notes on “Tips for this recipe” on how to crumble tempeh.
- *** To add more heat, I recommend sautéing some jalapeño peppers or a serrano pepper along with the garlic. I find that this method, instead of just adding more cayenne pepper, yields a more balanced spiciness.
- *** The sweetness helps balance the spices and take some of the edges off from the heat.
- *****For my pickled onions recipe, check out the 7th recipe card in this post: https://rainbowplantlife.com/vegan-nachos/
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
81g
(27%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Sodium
1979mg
(82%)
Potassium
854mg
(24%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
1588IU
(32%)
Vitamin C
8mg
(9%)
Calcium
175mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1979mg | 82% |
| Potassium | 854mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1588IU | 32% |
| Vitamin C | 8mg | 9% |
| Calcium | 175mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
429 reviews
Excellent
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