One-Pot Vegan Chili Mac

This One-Pot Vegan Chili Mac makes for an easy meal that’s packed with flavor! Topped with vegan cheese, this Mexican inspired vegan one pot pasta is perfect for weeknight dinners or cold evenings.

Making this one-pot meal is a cinch—all it takes is throwing some pasta, vegetables, and spices into a pot!

This One-Pot Vegan Chili Mac can serve up to 6 people, but it’s such a simple recipe that it can easily be doubled for a fiesta or a chili cook-off!

Recipe

Ingredients

• 10 oz macaroni pasta
• 14 oz can diced tomatoes
• 15 oz kidney beans drained and rinsed
• 1 cup sweet corn drained and rinsed
• 1 cup tomato purée
• 4 cups vegetable broth
• ¼ cup fresh cilantro chopped
• 1 medium onion minced
• 4 cloves garlic finely chopped
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons cumin powder
• 1 ½ teaspoons salt
• 3 tablespoons agave syrup
• 2 tablespoons olive oil

Instructions

• Start by preparing pasta according to package directions. While pasta is cooking, proceed with the next steps.
• Preheat oven to 350°F degrees.
• Heat oil in a large pot over medium heat, and fry the onion and garlic 3-4 minutes, until tender.
• Add the chili powder, cayenne papper, cumin, and salt. Stir and cook for 1 minute.
• Add vegetable broth and stir. Add diced tomatoes, kidney beans, and corn.
• Bring to a boil, then turn the heat down to low and simmer for 15 minutes.
• Add the tomato purée and agave syrup. Stir and cook for 5 minutes over low heat.
• When pasta is cooked, drain and add to the pan with tomato mixture.
• Sprinkle with vegan cheese, if using, over the top. Bake for 10 minutes in oven, until cheese melt.
• Serve hot.

Nutrition