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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine American, Mexican
- 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
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.
Keyword dairy free, healthy pasta recipe, Vegan Recipe