Vegan Chili Mac
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
269 kcal
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Course
Main Course, Dinner
Vegan Chili Mac
Description
This Vegan Chili Mac starts by sautéing minced onion with garlic and a mix of spices including mild chili powder, cayenne, and ground cumin, which build a warm and mildly spicy flavor base. Uncooked macaroni is added along with canned diced tomatoes, kidney beans, corn, and tomato paste, then simmered in vegetable broth until the pasta cooks through and absorbs the sauce’s flavors.
The dish has a thick, saucy texture with tender pasta pieces coated in a vibrant chili sauce. The kidney beans add heartiness while corn contributes slight sweetness and texture contrast. Fresh chopped cilantro stirred in before serving adds a bright herbal note.
Though labeled vegan, the recipe allows adding vegan cheese at the end for melting, or regular cheese for a vegetarian option. It's flexible in pasta choice; traditional macaroni works well, but penne, fusilli, or rigatoni are good alternatives. Adding red bell peppers can introduce more vegetables and color.
For a milder dish, reduce or omit chili and cayenne. Frozen corn can be added directly without thawing.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion minced
- 3 cloves garlic finely chopped
- 1 tablespoon chili powder mild
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin ground
- 10 ounces pasta uncooked, macaroni, 300g
- 4 cups vegetable broth or stock, 1 litre
- 1 diced tomatoes canned, 14 ounces/400g
- 1 Kidney Beans drained and rinsed, canned, 14 ounces/400g
- 1 cup corn drained and rinsed if canned, otherwise add frozen, 140 g
- ¾ cup tomato paste 170g
- 3 tablespoon cilantro chopped, fresh
Instructions
- Pre heat oven to 350°F / 180°C
- Heat the oil in a large pot over a medium heat. Add the onion and fry for 5 minutes until soft.
- Stir in the garlic, chili powder, cayenne and cumin and cook for a further minute.
- Stir in the pasta, canned tomatoes, vegetable broth, drained kidney beans, corn and tomato paste. Bring to the boil then reduce the heat and simmer for 10 minutes.
- Check that the pasta is cooked and continue cooking for a few minutes, if necessary. Taste and add more chili if necessary and season with salt and pepper.
- Stir in the vegan cheese until it melts and serve with chopped cilantro!
Notes
- Adjust chili powder and cayenne to increase or reduce spiciness according to preference.
- Use macaroni or similar shaped dried pasta; avoid long shapes like spaghetti or lasagne sheets.
- Adding sliced red bell peppers increases vegetable content and color.
- Frozen corn can be added directly without pre-cooking.
- Optionally stir in vegan cheese for added creaminess or regular cheese for a vegetarian variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 891mg | 37% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 11mg | 12% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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