Vegan Chili Mac
If you're carving a plant-based version of this classic midwestern dish - you're in luck! We think you're going to love this easy one pot vegan chili mac made from pantry staples and plant-based swaps. This dairy free chili Mac is just as good as the traditional version.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree, Main Dish
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 484kcal
Heat the pan and coat with oil. Heat the oil in a 3 1/2- to 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and green pepper. Cook, stirring occasionally, until onion is tender and translucent, about 5 minutes.
Cook the "beef", then add seasonings. Add the vegan ground "beef" and cook for about 3 minutes. Add the garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
Add the tomatoes, broth, noodles, and beans. Pour in the tomatoes, broth, water, and macaroni. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the macaroni is tender, about 10-15 minutes. Add a splash or two of broth if needed too much liquid is evaporating.
Stir in cheese and beans. Stir in the pinto beans and vegan cheeses shreds. Cook until the cheese is melted. Taste and add 1/4 to 1/2 teaspoon sea salt. Ladle into bowls and top with more cheese and scallions.
- To store, add leftovers to airtight containers and store in the fridge for up to 3 days and the freezer for up to 3 months.
Serving: 1serving | Calories: 484kcal | Carbohydrates: 70g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 312mg | Potassium: 725mg | Fiber: 16g | Sugar: 10g | Vitamin A: 981IU | Vitamin C: 40mg | Calcium: 215mg | Iron: 7mg