Vegan Chili Mac
This Vegan Chili Mac Recipe is a tasty fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.
Servings: 6 servings
Calories: 306kcal
Cost: $4
Ingredients
- 8 ounces macaroni use gluten free if you avoid wheat
- 2 tablespoons extra virgin olive oil
- 1 sweet onion
- 2 carrots diced
- 2 bell pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon Sea Salt
- 2 cups Vegetable Stock
- 1 14 ounce Diced Tomatoes
- 2 13.5 ounce cans kidney beans drained and rinsed
- 1 cup sweet corn
- 1/4 teaspoon Crushed Red Pepper Flakes skip if you like less spicy chili
- Toppings: fresh chopped cilantro red onion coconut cream, sourdough croutons, or melty cheese.
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat the olive oil over low heat. Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
- To the pot, add the vegetable stock, and diced tomatoes with the juice and bring to a boil. Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
- Add the kidney beans, and corn, and stir well to combine. Add hot sauce if you like a spicier chili. Cook for another 10 minutes on low heat until chili is hot and simmering.
- To serve, add a scoop of the pasta in each bowl, top with a scoop of chili, and add any toppings you like!
Nutrition
Calories: 306kcal | Carbohydrates: 54g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 415mg | Potassium: 654mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4944IU | Vitamin C: 63mg | Calcium: 71mg | Iron: 3mg