Amazing One-Pot Vegan Chili Mac

rainbowplantlife.com

Jenna

1 tablespoon olive oil*

1 medium yellow onion, diced

6 cloves garlic, finely chopped

8 ounces (227g) mushrooms, chopped (I use cremini mushrooms)

1 (8-ounce / 227g) block of tempeh, grated or crumbled**

1 tablespoon chili powder

1 teaspoon smoked paprika (regular paprika is also fine)

1 teaspoon oregano

2 teaspoons cumin

½ teaspoon cayenne pepper (optional, for a slightly spicy version)***

1 ½ teaspoons kosher salt, plus more to taste

4 cups (946 mL) vegetable broth

1 (15-ounce / 440g) can pinto, kidney, or black beans drained and rinsed

1 (28-ounce / 790g) can crushed tomatoes, fire roasted

2 tablespoons tomato paste

1 (15-ounce / 430g) can sweet corn, drained and rinsed

12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed)

2 to 3 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar****

1 cup (16g) fresh cilantro, chopped

Several squeezes of lime juice

1 cup shredded vegan cheese (optional but recommended)

Vegan sour cream, for serving (optional but recommended)

Pickled red onions***** (optional)

Directions at rainbowplantlife.com

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