Dairy-Free Chili Mac
Indulge in the hearty, comfort-filled goodness of Dairy-Free Chili Mac, a flavorful twist on the classic chili mac dish with a vibrant, plant-based appeal. Perfect for weeknight dinners or family gatherings, this one-pot wonder combines tender gluten-free elbow macaroni, fire-roasted tomatoes, kidney beans, and either ground turkey or plant-based meat, seasoned with bold chili powder, cumin, and paprika for a robust Southwestern kick. Nutritional yeast adds a rich, dairy-free cheesiness, while fresh toppings like green onions, cilantro, and a spritz of lime brighten every bite. With just 15 minutes of prep and 30 minutes of cook time, this easy recipe serves up six satisfying portions, making it an ideal choice for a quick, healthy, dairy-free meal that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 pound Ground turkey or plant-based meat
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Fire-roasted diced tomatoes
- 15 ounces Kidney beans, drained and rinsed
- 4 cups Vegetable broth
- 12 ounces Elbow macaroni (gluten-free if needed)
- 0.25 cup Nutritional yeast
- 0.25 cup Green onions, chopped
- 0.25 cup Cilantro, chopped (optional)
- 4 wedges Lime wedges (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
Add the ground turkey or plant-based meat to the pot. Cook and break it up with a spatula until browned, about 5-7 minutes.
Mix in the chili powder, ground cumin, paprika, salt, and black pepper. Stir well to coat the meat evenly with the spices.
Pour in the fire-roasted diced tomatoes and kidney beans. Stir to combine.
Add the vegetable broth and bring the mixture to a boil.
Once boiling, add the elbow macaroni to the pot. Stir to ensure the pasta is submerged in the liquid.
Reduce the heat to a simmer, cover the pot, and cook for about 10-12 minutes, or until the pasta is tender.
Stir in the nutritional yeast, mixing well to combine and give a cheesy flavor without the dairy.
Taste and adjust seasoning if necessary.
Serve the Dairy-Free Chili Mac hot, garnished with chopped green onions, cilantro, and a squeeze of lime for an extra zing if desired.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 485.7 g | 177% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 63.6 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 6970 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
