Ingredients
Scale
- Oil: 1 tablespoon olive oil or avocado oil (for sautéing)
- Aromatics:
- 1 medium yellow onion, finely chopped (about 1.5 cups)
- 1 medium red or green bell pepper, finely chopped (about 1 cup)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- Vegan Ground (Optional but Recommended): 8-12 ounces vegan ground beef alternative (like Beyond Meat, Impossible Foods, or crumbled veggie burgers)
- Spices:
- 2 tablespoons chili powder (mild or medium, adjust to taste)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (adds a lovely depth)
- 1 teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper or red pepper flakes for extra heat
- Tomatoes & Liquids:
- 1 can (28 ounces) crushed tomatoes (fire-roasted optional for more flavor)
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained (or pinto beans)
- 4 cups (32 fluid ounces) low-sodium vegetable broth
- Pasta: 8 ounces (about 2 cups) elbow macaroni (or small shells, rotini) – use gluten-free if needed
- Cheesy Elements:
- ½ cup nutritional yeast (provides a cheesy, nutty flavor)
- ½ cup unsweetened plain plant-based milk (soy, almond, cashew, or oat work well – ensure it’s unflavored and unsweetened)
- Optional: ½ to 1 cup shredded vegan cheddar cheese (use a brand that melts well, like Daiya, Violife, or Follow Your Heart)
- Optional: 1 tablespoon tomato paste (for deeper tomato flavor)
- Optional: 1 teaspoon maple syrup or agave nectar (to balance acidity)
- For Garnish (Optional):
- Fresh cilantro, chopped
- Green onions, sliced
- Vegan sour cream or plain vegan yogurt
- Sliced avocado or guacamole
- Crushed tortilla chips
- Pickled jalapeños
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Garlic & Vegan Ground (If Using): Add the minced garlic and cook for another minute until fragrant – be careful not to burn it. If using vegan ground, add it to the pot now. Break it up with a spoon and cook according to package directions, usually about 5-8 minutes, until browned. Drain any excess fat if necessary (though most vegan grounds don’t produce much). If omitting vegan ground, proceed directly to the next step after cooking the garlic.
- Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper (if using) directly to the pot with the vegetables (and ground, if using). Stir constantly and cook for 1-2 minutes. Toasting the spices briefly in the oil awakens their aromas and deepens their flavor. If adding tomato paste, stir it in now and cook for 1 minute.
- Deglaze (Optional but Recommended): If any bits stuck to the bottom of the pot during sautéing, pour in about ¼ cup of the vegetable broth and scrape the bottom of the pot with your spoon to lift those flavorful browned bits (fond). This adds significant flavor.
- Add Liquids and Beans: Pour in the remaining vegetable broth, the can of crushed tomatoes, the rinsed and drained kidney beans, and the rinsed and drained black beans. Stir everything together well. If using maple syrup/agave, stir it in now.
- Bring to a Simmer: Increase the heat slightly and bring the mixture to a gentle simmer. Let it bubble gently for about 5 minutes, allowing the initial chili flavors to meld. Taste and adjust salt and pepper if needed at this stage.
- Cook the Pasta: Add the dry elbow macaroni directly into the simmering chili mixture. Stir well to ensure the pasta is submerged in the liquid. Bring the mixture back to a simmer.
- Simmer and Stir: Once simmering again, reduce the heat to medium-low, cover the pot, and let it cook for the time indicated on your pasta package (usually 8-12 minutes), or until the pasta is al dente (tender but still has a slight bite). Crucially, stir frequently (every 2-3 minutes), scraping the bottom of the pot to prevent the pasta from sticking as it absorbs the liquid and releases starch. If the mixture looks too dry before the pasta is cooked, add a splash more vegetable broth or water (¼ cup at a time).
- Get Cheesy: Once the pasta is cooked through and most of the liquid has been absorbed, creating a thick sauce, turn off the heat. Stir in the nutritional yeast and the unsweetened plant-based milk until well combined and the sauce becomes creamy. If using shredded vegan cheese, stir it in now until it melts into the sauce.
- Final Taste & Serve: Taste the chili mac one last time and adjust seasonings if necessary. Add more salt, pepper, or chili powder to your liking. Serve hot, garnished with your favorite toppings like fresh cilantro, green onions, vegan sour cream, avocado, or crushed tortilla chips.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550