Vegan Chili Mac (30 minute!)

Meet one of our new favorite go-to dinners! We all love it, including our toddler who gets super excited and usually asks for seconds. Although she has trouble pronouncing "chili" so it comes out more like "gooey mac" 😉 That name is just as great because it actually describes it pretty well. I love this recipe so much because it's amazing comfort food with 8 simple ingredients yet tons of flavor. It's healthy, filling, and slightly creamy/cheesy from the nutritional yeast... YUM! What brings it over the top is that it only takes 30 minutes to prepare, is super easy to make, and is full of pantry staples that I usually have on hand (beans, pasta, onion, tomato sauce). It's not spicy when using a mild chili powder, so add smoky chipotle powder if you'd like to kick it up. It's a perfect family-friendly meal loved by kids and adults alike. Gooey mac for the win!

Vegan, gluten-free (with gf pasta)
Adapted from Fatfree Vegan Kitchen
Makes about 5 servings

Ingredients
8 oz. elbow pasta (about 2 heaping cups uncooked)
1 onion
15 oz. can tomato sauce
15 oz. can kidney beans, rinsed and drained
1 1/2 cups corn (I use frozen)
3 Tbsp. nutritional yeast (I use this brand)
3-4 tsp. mild chili powder*
1/2 cup water
3-4 oz. spinach
Salt to taste
Optional: garlic, chipotle powder

Directions
Cook pasta, leaving al dente. Drain when finished.
While pasta is cooking, dice onion.
In a large pan over medium heat, saute onion about 8 minutes or until translucent.
When onion is soft, add pasta and all other ingredients except spinach.
Reduce heat and cook 8-10 minutes, stirring occasionally. Add more water if it becomes too dry.
Meanwhile, roughly chop spinach.
Add spinach and cook 3 minutes. Salt to taste.

*If you're worried about the spiciness in chili powder, try a blend of 1 tsp. chili powder, 1 tsp. cumin, and 1 tsp. smoked paprika - I love these delicious flavors!

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