Vegan Chili Mac
A family-friendly chili mac that comes together in just 30 minutes! Great for a satisfying weeknight meal.
Servings5
Ingredients
- 8 oz. elbow pasta (gluten-free if desired)
- 1 yellow onion
- 3 cloves garlic
- 15 oz. can tomato sauce
- 15 oz. can kidney beans
- 1 1/2 cups sweet corn, cooked (I use frozen or canned)
- 1 Tbsp. chili powder (I use mild)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. smoked paprika
- Optional: fresh baby spinach to stir in at the end
Instructions
- Cook pasta, leaving al dente (firm not mushy). Drain when finished.
- Meanwhile, dice onion and mince garlic.
- In a large pan over medium-high heat, sauté onion for 8 minutes. (I use 3 Tbsp. water/broth for an oil-free sauté method, adding more as needed.)
- When onion is soft, add garlic, chili powder, cumin, oregano, and smoked paprika. Stir and cook 1 minute.
- Reduce heat to medium. Add tomato sauce, kidney beans (rinsed and drained), and corn. Stir. Lightly simmer for 8-10 minutes, stirring occasionally.
- Add cooked pasta and stir to combine. Heat for 2-3 minutes. Salt/pepper to taste if needed and add any desired toppings.
Notes
For serving: Top with fresh cilantro, vegan sour cream, nutritional yeast, vegan cheese shreds, or cheese sauce.
Spicy version: Add jalapeno, cayenne pepper, chipotle, or hot sauce.
Nutrition Per Serving (Estimate)
Calories: 321 kcal | Carbohydrates: 65 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 792 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 1075 IU | Vitamin C: 11 mg | Calcium: 71 mg | Iron: 4 mg