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One-Pot Vegan Chili Mac

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6
Calories: 521kcal
Author: Nisha Vora

Ingredients

  • 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****

Toppings

  • 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)

Instructions

  • 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.

Notes

* See notes on “oil-free” in the blog post for an oil-free substitution.
** See notes on “Tips for this recipe” on how to crumble tempeh.
*** To add more heat, I recommend sautéing some jalapeño peppers or a serrano pepper along with the garlic. I find that this method, instead of just adding more cayenne pepper, yields a more balanced spiciness.
*** The sweetness helps balance the spices and take some of the edges off from the heat.
*****For my pickled onions recipe, check out the 7th recipe card in this post: https://rainbowplantlife.com/vegan-nachos/