Vegan Chili Mac

Looking for a plant based comfort dish that the entire family will love? Give this easy to make Vegan Chili Mac recipe a try! Macaroni, kidney beans, tomatoes and corn are combined with a spicy blend of seasoning and vegan cheese for a tasty twist on the traditional Chili Mac.

4.67 from 3 votes

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Course: Main Course

Cuisine: Vegan

Prep Time: 10

Cook Time: 20

Servings:

Calories: 461kcal

Ingredients

2 tablespoons olive oil
1 medium white onion minced
4 cloves garlic finely chopped
1 tablespoon chili powder
2 teaspoons cumin powder
1 teaspoon cayenne pepper
1 ½ teaspoons salt
4 cups vegetable broth
12 ounces macaroni uncooked (or any shaped pasta)
14 ounce can diced tomatoes
15 ounce kidney beans drained and rinsed
1 cup sweet corn drained and rinsed
1 cup tomato paste
1 cup vegan cheese crumbled or shredded
¼ cup fresh cilantro chopped for garnish

Instructions

Place a large stock pot on the stove top, add olive oil and heat over medium heat until olive oil warmed. Then, add onion and sauté until tender.
Next, add garlic, chili powder, cayenne, cumin and salt. Stir for 30 seconds to bring out the essence of flavors.
Add vegetable broth to pot and stir. Then, stir in the pasta, diced tomatoes, kidney beans and corn. Bring to a boil, then turn the heat to low and simmer for 15 minutes.
Add tomato paste and stir well. Cook for another 5 minutes on low heat or until pasta is tender.
Remove pot from heat and stir in vegan cheese.
Garnish with fresh cilantro and additional vegan cheese, if desired. Serve warm and enjoy!

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