One Pot Chili Mac
This one pot Vegan Chili Mac is so delicious and makes a perfect meal during cold winter months. It’s packed with flavor, protein, fiber, and other anti-inflammatory & immune supporting ingredients. It's so easy to make and is ready to eat in 30 minutes or less.
Ingredients
- 1/3 cup water
- 1 medium sweet onion diced
- 6 garlic cloves chopped
- 8 ounces of white button mushrooms
- 2 BPA-free cans red kidney beans drained and rinsed
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper
- 1-1/2 tsp salt
- 4 cups vegetable broth
- 28 ounce (1 can) fire roasted crushed or diced tomatoes
- 1 can sweet corn 14 ounces, drained
- 8 ounces elbow pasta
- 1 Tbsp bourbon maple syrup or brown sugar
- Optional toppings:
- Cilantro
- Vegan cheddar cheese
Instructions
- In a large pot or Dutch oven, bring water to a simmer over medium heat. Sauté onions, garlic, mushrooms for 3-5 minutes. Add chili powder, smoked paprika, oregano, cumin, cayenne pepper and salt. Stir until combined.
- Pour in the vegetable broth and stir until well combined with seasoning and vegetables.
- Add beans, tomatoes, corn and pasta to pot and mix well . Bring to a boil then reduce heat to a simmer for 15-20 minutes or until pasta is done.
- Season to taste with salt and pepper. Stir in brown sugar or maple syrup.
- Optional- Top with vegan cheese and /or freshly chopped cilantro.