Vegan Chili Mac
Indulge in a hearty and comforting bowl of Vegan Chili Mac, a plant-based twist on a classic comfort food favorite. This one-pot wonder combines tender elbow macaroni with a robust chili made from black beans, kidney beans, and sweet corn, all seasoned to perfection with smoky spices like chili powder, cumin, and paprika. A splash of vegetable broth and a hint of nutritional yeast create a rich, savory base that ties the dish together. Quick to prepare and loaded with protein and fiber, this recipe is perfect for busy weeknights or meal prep. Top it off with fresh cilantro and creamy avocado for an irresistible finishing touch. Wholesome, satisfying, and entirely vegan, this Chili Mac is bound to become a family favorite!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 15-ounce can diced tomatoes, with juice
- 1 15-ounce can cooked black beans, drained and rinsed
- 1 15-ounce can cooked kidney beans, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 2 cups vegetable broth
- 0.25 cup nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 medium avocado, sliced (optional for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic, chili powder, ground cumin, and paprika, cooking for another 1-2 minutes until fragrant.
Add the can of diced tomatoes with its juice, black beans, kidney beans, corn kernels, and vegetable broth to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low, and let it simmer for 10 minutes to allow the flavors to meld.
Stir in the nutritional yeast, cooked macaroni, salt, and black pepper. Mix well and continue to cook for 3-5 more minutes, until heated through.
Serve hot, garnished with fresh cilantro and sliced avocado, if using.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 41.7 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5878 mg | 125% | |
*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.
