Vegan Chili Mac (Instant Pot Option)

Name: Vegan Chili Mac (Instant Pot Option)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 large onion, chopped; 2 large jalapenos (remove seeds for mild spice level), diced; 8 ounces mushrooms, sliced or roughly chopped; 5 cloves garlic, minced; 16 ounces super firm tofu (oil-free option) OR vegan "beef" such as Beyond or Impossible; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 ½ teaspoons smoked paprika; 1 ½ teaspoons dried oregano; 2 tablespoons tamari or soy sauce; ½ to 1 teaspoon fine sea salt - Use more for tofu version, less for Beyond/Impossible version as they are already salted; 1 teaspoon freshly ground black pepper; 1 (28 oz.) can crushed fire-roasted tomatoes; 4 cups vegetable broth or "beef" flavored vegan broth; 1 teaspoon liquid smoke, optional; 8 ounces dry macaroni pasta (half of a standard package); 1 (15 oz.) can cooked kidney beans, rinsed and drained; 1 (15 oz.) can cooked black or pinto beans, rinsed and drained; 1 ½ to 2 cups shredded vegan cheese, optional; ½ cup raw walnuts or cashews; 1 tablespoon rice vinegar; 1 tablespoon white vinegar; 2 tablespoons nutritional yeast; 2 tablespoons white or chickpea miso; ⅔ cup water

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8 servings
Calories
315 kcal
Course
Main Course
Cuisine
American

Vegan Chili Mac (Instant Pot Option)

Finn Russell

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Super meaty and flavorful vegan chili mac is easy to prepare and so versatile! Try it with tofu for a whole-food version or with store-bought vegan "beef" for an ultimate, beefy chili mac that will please even hardcore meat eaters. Vegan with gluten-free and oil-free options.

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Ingredients

Servings

For the chili:

1 large onion, chopped
2 large jalapenos (remove seeds for mild spice level), diced
8 ounces mushrooms, sliced or roughly chopped
5 cloves garlic, minced
16 ounces super firm tofu (oil-free option) OR vegan "beef" such as Beyond or Impossible
3 tablespoons chili powder the spice blend, not pure chile pepper
1 tablespoon ground cumin
1 ½ teaspoons smoked paprika
1 ½ teaspoons dried oregano
2 tablespoons tamari or soy sauce
½ to 1 teaspoon fine sea salt - Use more for tofu version, less for Beyond/Impossible version as they are already salted.
1 teaspoon freshly ground black pepper
1 (28 oz.) can crushed fire-roasted tomatoes
4 cups vegetable broth or "beef" flavored vegan broth
1 teaspoon liquid smoke, optional
8 ounces dry macaroni pasta (half of a standard package) Sub whole-grain or gluten-free, if desired. See Notes.
1 (15 oz.) can cooked kidney beans, rinsed and drained
1 (15 oz.) can cooked black or pinto beans, rinsed and drained
1 ½ to 2 cups shredded vegan cheese, optional For oil-free option, omit and use cheesy sauce listed below.

Optional cheesy sauce:

½ cup raw walnuts or cashews
1 tablespoon rice vinegar
1 tablespoon white vinegar
2 tablespoons nutritional yeast
2 tablespoons white or chickpea miso If can't find miso, sub salt, to taste.
⅔ cup water

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Instructions

Instant Pot instructions:

Using a 6 quart or larger Instant Pot, add everything EXCEPT the beans and cheese/cheese sauce to the Instant Pot. Stir very well.
Lock on the lid and set to sealing (if applicable for your IP model). Cook on high pressure for 4 minutes. It will take about 15 minutes for the Instant Pot to come to pressure because of the large volume of food.
If making the cheesy sauce, combine all ingredients in a blender, and blend until smooth.
After the 4 minutes of high pressure cooking are done, carefully quick release the pressure. Remove the lid, stir in the cheesy sauce (or shredded cheese) and the beans. Let stand for a few minutes. Taste and adjust salt and pepper as desired.

Stovetop instructions:

Preheat a large soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the jalapeño and mushrooms and cook for another 2 to 3 minutes. Add the garlic and cook for 1 minute, stirring frequently.
Crumble the tofu or vegan beef into the pot (beef chunks can be about the size of a nickel or quarter; tofu should be slightly smaller; see photo in post for reference). Cook for a few minutes, stirring occasionally.
Add the spices and seasonings - chili powder, cumin, paprika, oregano, tamari, salt (1 teaspoon for tofu, about ½ teaspoon for pre-seasoned vegan beef), and black pepper. Stir well, then add tomatoes, broth, liquid smoke, if using, and beans. Bring to a boil. Add the pasta and stir. Return to a boil, reduce heat to a simmer, and cook until the pasta is al dente, about 15 minutes.
If making the cheese sauce, combine all ingredients in a blender and blend until smooth. When the chili mac is done, stir in the cheesy sauce or shredded vegan cheese. Remove pot from heat, let stand 5 minutes, stirring occasionally.

Notes

Cook time for various pastas in the Instant Pot:
Regular macaroni noodles cook in the Instant Pot in the specified time, but if using a whole-grain or special gluten-free pasta that takes longer to cook, you may want to increase Instant Pot cook time by 1 minute.
Gluten-Free:
Use your favorite GF pasta and be sure to check labels to ensure gluten-free for the following ingredients: tamari, miso, and vegan beef and cheese. *Beyond Beef is gluten-free, as is Miso Masters white miso.
Storage:
Stove leftover chili mac in an airtight container in the refrigerator for up to 6 days. Freezing not recommended because of the pasta.