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Vegan Chili Mac

Creamy vegan comfort food party in your mouth! This one-pot vegan chili mac is an easy, simple recipe perfect for a hearty vegan dinner. Best served with a whole grain crusty bread or your favorite fresh-baked loaf!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Vegan
Servings 6 portions

Ingredients
  

  • 1 medium onion diced
  • 1 pepper diced
  • 4 cloves garlic
  • 1 tbsp chili or 1/2 depending on how spicy you like it
  • 1 tsp ground coriander
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 3 tbsp tomato paste
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1 tbsp maple syrup
  • 1/3 cup of nutritional yeast
  • 1 28oz tomatoes sauce
  • 1 quart vegetable stock
  • 16 oz whole wheat pasta uncooked
  • 1 tsp salt
  • 1 jalapeno pepper
  • 1 carrot diced small
  • 1 cup mushrooms sliced

Instructions
 

  • Saute the diced onions, carrot and peppers in a pot with 1/8 cup of broth until lightly cooked.
  • Add the garlic, mushrooms, and seasonings in with the onions and peppers and saute for 3 minutes.
  • Add the pinto, black beans and kidney beans followed by the vegetable stock and tomato sauce and mix well. Then add the maple syrup, tomato paste, and salt. Give it a good mix and there's your simple Chilli!
  • Now it's time to add the pasta and the nutritional yeast! The goal is for the liquid to be level with the pasta in your pot. So you may need to add a little bit more water to get it level.
  • Let the pasta cook for 10-15 minutes, you will need to keep an eye on it. Stir frequently to ensure that the pasta does not stick to the bottom of the pan. Turn off the heat once the pasta is almost al dente. Leave with a top on the pot until you set the table for dinner.

Notes

(Optional) Grate vegan cheese on top and place your pasta under a grill or in the oven until the vegan cheese melts.