One-Pot Vegan Chili Mac
A protein-packed chili meets pasta in this One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
Foto: Rainbow Plant LifeBahan-bahan
- 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****)
- 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) )
Langkah-langkah
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.
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