Vegan Chili Mac (Instant Pot Option)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
315 kcal
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Course
Main Course
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Cuisine
American
Vegan Chili Mac (Instant Pot Option)
Description
This Vegan Chili Mac uses chopped onions, jalapeños, mushrooms, garlic, and either crumbled tofu or plant-based vegan beef substitutes as protein. These ingredients are simmered with chili powder, cumin, smoked paprika, oregano, tamari or soy sauce, fire-roasted crushed tomatoes, vegetable broth, and optional liquid smoke to develop a flavorful chili base. Macaroni pasta cooks in the broth along with the chili spices, integrating textures.
The addition of kidney and black or pinto beans introduces various beans' firm texture and enhances protein content. The dish is finished with vegan shredded cheese or a blended cheesy sauce composed of nuts, nutritional yeast, vinegar, and miso for rich, creamy notes. The result is a thick, comforting, and mildly spicy vegan chili mac.
Serving this as a main dish provides a complete plant-based meal with protein, vegetables, and complex flavors. It pairs well with simple sides or salad for balance.
Notes mention adjusting cooking times when using gluten-free or whole-grain pastas and suggest storing leftovers refrigerated for up to six days. Freezing is discouraged because of the pasta's texture change. Labels should be checked for gluten-free ingredients when needed.
Ingredients
For the chili:
- 1 large onion chopped
- 2 large jalapeño remove seeds for mild spice level, diced
- 8 ounces mushroom sliced or roughly chopped
- 5 cloves garlic minced
- 16 ounces tofu super firm (oil-free option) or vegan "beef" such as Beyond or Impossible
- 3 tablespoons chili powder the spice blend, not pure chile pepper
- 1 tablespoon cumin ground
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons oregano dried
- 2 tablespoons tamari or soy sauce
- ½ to 1 teaspoon salt fine sea salt - Use more for tofu version, less for Beyond/Impossible version as they are already salted
- 1 teaspoon black pepper freshly ground
- 1 (28 oz.) can fire-roasted tomatoes crushed
- 4 cups vegetable broth or "beef" flavored vegan broth
- 1 teaspoon liquid smoke optional
- 8 ounces macaroni Sub whole-grain or gluten-free, if desired. See Notes, dry, half of a standard package
- 1 (15 oz.) can Kidney Beans cooked, rinsed and drained
- 1 (15 oz.) can black beans or pinto beans, cooked, rinsed and drained
- 1 ½ to 2 cups vegan cheese For oil-free option, omit and use cheesy sauce listed below, shredded, optional
Optional cheesy sauce:
- ½ cup walnut raw, or cashews
- 1 tablespoon rice vinegar
- 1 tablespoon white vinegar
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso If can't find miso, sub salt, to taste, or chickpea miso
- ⅔ cup water
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
- Adjust the Instant Pot cooking time by adding 1 minute if using gluten-free or whole-grain pastas that require longer cook times.
- Confirm that tamari, miso, vegan beef substitutes, and cheese are gluten-free if following a strict gluten-free diet.
- Store leftover Vegan Chili Mac in an airtight container in the refrigerator for up to six days; freezing is not recommended due to pasta texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Fiber | 11g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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