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One-Pot Vegan Chili Mac

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 521 kcal
Course: Lunch , Dinner
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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.
  2. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits on the bottom of the pot.
  3. Add in the beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine.
  4. 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.
  5. Season to taste with salt and pepper, and stir in the agave or other sweetener. Taste for seasonings again and adjust accordingly.
  6. 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

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

% 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.