One-Pot Vegan Chili Mac

rainbowplantlife.com

Delilah

Just an ordinary girl who loves to cook.

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

10 ounces (280g) elbow pasta or cavatappi pasta (gluten-free as needed)

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

subheading: Toppings (optional but recommended):

1 cup shredded vegan cheese

Chopped fresh cilantro

Sliced scallions or diced red onions

subheading: Recipe Notes:

See notes on “oil-free” in the blog post for an oil-free substitution.

note: See notes on “Tips for this recipe” on how to crumble tempeh.

note: * To add more heat, I recommend sautéing some jalapeño peppers or a serrano pepper along with the garlic. I find that this method, instead of just adding more cayenne pepper, yields a more balanced spiciness.

note: * The sweetness helps balance the spices and take some of the edge off from the heat.

Directions at rainbowplantlife.com

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