One-Pot Vegan Chili Mac
User Reviews
4.9
One-Pot Vegan Chili Mac
Description
The One-Pot Vegan Chili Mac starts by cooking onions, garlic, mushrooms, and crumbled tempeh with chili powder, smoked paprika, oregano, cumin, cayenne pepper, and salt to build a fragrant base. Vegetable broth is added to deglaze and then combined with canned beans, crushed fire-roasted tomatoes, tomato paste, corn, and elbow or cavatappi pasta. The whole mixture simmers until the pasta is tender but not mushy, creating a chili sauce that clings to the noodles and tempeh, blending protein, spice, and texture.
The dish is served hot with toppings such as chopped cilantro and lime juice for brightness alongside optional vegan cheese and sour cream for richness. Pickled red onions can add acidity and texture contrast.
Sweeteners like agave or maple syrup balance the spices. Cooking slowly and stirring regularly helps prevent sticking and ensures even cooking. The recipe notes mention options for oil-free cooking, tempeh preparation for texture, and variations to adjust the heat level by adding fresh peppers during sautéing.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, medium
- 6 cloves garlic finely chopped
- 8 ounces mushroom chopped; usually cremini mushrooms
- 1 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 vegetable broth
- 1 pinto bean or kidney or black beans, canned, drained and rinsed
- 1 crushed tomatoes canned, fire roasted
- 2 tablespoons tomato paste
- 1 sweet corn canned, drained and rinsed
- 12 ounces elbow pasta or cavatappi pasta; gluten-free as needed
- 2-3 teaspoons agave nectar maple syrup, coconut sugar, or brown sugar
Toppings
- 1 cup cilantro chopped, fresh
- lime juice; several squeezes
- 1 cup vegan cheese optional but recommended, shredded
- vegan sour cream for serving (optional but recommended
- Pickled red onion optional, note from original
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
- For an oil-free version, substitute water for the olive oil when sautéing vegetables.
- Crumbled tempeh provides texture; grate or crumble it before cooking for even cooking and flavor absorption.
- To increase heat, sauté fresh jalapeño or serrano peppers with garlic instead of relying solely on cayenne powder.
- Adding a small amount of sweetener like agave nectar or maple syrup balances spiciness and rounds flavors.
- Pickled red onions make a flavorful optional topping that adds acidity and crunch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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