One Pot Vegan Chili Mac is an easy vegan meal the whole will family love! Even better, it’s ready in 30 minutes.
Saute: In a large dutch oven or pot, heat the oil/water over medium heat, saute the onion, garlic, peppers and tempeh for 5 minutes. Add the chili powder, cumin, paprika, oregano and salt, cook 1 minute, or until nice and fragrant.
Boil and simmer: Add the tomatoes, pasta, beans, corn, and pour the liquids over top, give a good stir. Bring to a boil, cover askew, reduce heat and simmer at a gentle rolling boil for 10 minutes, or until pasta is tender. Season with salt and pepper. Add a bit of cayenne powder for extra heat if you like.
Serve warm with optional toppings.
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 2 – 3 months.
Optional Cheese: If making chili mac and cheese, add in the 1/4 cup nutritional yeast or 1 – 2 cups grated vegan cheese at the end of cooking and give a good stir to combine.
If using gluten free pasta, I recommend cooking the pasta separately and adding it to the chili after 15 minutes of simmering. I’ve found that gluten free pasta does not do well in 1 pot recipes. When cooking GF pasta, the water for gets mucky and needs to be drained. You will also want to reduce the liquids, using 2 1/2 cups.
To make this soy-free, substitute the tempeh for another can of beans.
Keywords: vegan chili mac, one pot chili mac recipe, chili mac & cheese