1-Pot Chili Mac

This Chili Mac is creamy, cheesy, tomato-ey, rich, spicy, comforting, and packed with protein. Made completely in one pot under 30 minutes, it’s a super easy and filling dinner that even non-vegans will love!

INGREDIENTS

Serves 4-6:

• ½ package soy chorizo or ground Beyond Meat (optional)

• 1 large onion, diced

• 2 cloves garlic, minced

• 1 T chili powder

• 1 tsp. garlic powder

• Salt and pepper, to taste

• 1 T diced canned chipotles (optional, for extra heat)

• ½ of a 28 oz. can of crushed tomatoes

• 2 T tomato paste

• 1 can diced tomatoes (I prefer petite)

• 2 cans pinto beans (or black beans, kidney beans, white beans -any beans you have will work)

• 4 c. vegetable broth

• 1 package large-sized elbow macaroni (or any small pasta you have on hand)

• 1-2 c. Vegan Cheese Sauce (or you can use 1/2 c. vegan cheddar shreds if you don't have any sauce prepared)

PREPARATION

Heat a small drizzle of oil in a large pot over medium-high heat. Add soy chorizo, if using, and cook until browned.

Add another good drizzle of oil and throw in the diced onion. Cook for a few minutes, until it’s beginning to soften and caramelize, then add in the garlic and cook for 1-2 more minutes.

Add spices and chipotles. Stir for 1 minute.

Add crushed tomatoes, tomato paste, diced tomatoes, beans, and broth. Simmer for a few minutes until bubbling.

Add macaroni. Simmer for 5 minutes, or until the macaroni is just beginning to soften and the liquid is partly absorbed, stirring often.

Take off heat, add cheese sauce (or vegan cheddar shreds) and stir. Don’t worry if it seems soupy and the macaroni isn’t cooked all the way. The macaroni will continue to cook off the heat, but this way it won’t get overcooked and mushy.

Let sit for a couple minutes, until the macaroni is cooked to your liking and the liquid has thickened and absorbed, stirring occasionally.

Serve as-is, or top with green onion, fresh pico de gallo, diced avocado, or even another drizzle of cheese sauce.

SPEEDY VERSION

You can also use canned chili or leftover prepared chili to make this recipe even quicker:

• Place 2 cans chili or 2-3 cups prepared chili into a large pot

• Add 1 -14 oz. can tomato sauce, or 14 oz. crushed tomatoes

• 4 c. vegetable broth

• 1 package macaroni

• Salt and pepper to taste

• Simmer over medium heat until macaroni is almost cooked through. Then remove from heat and add 1-2 c. cheese sauce, or you can sprinkle in some vegan cheddar cheese shreds if you don't have any cheese sauce made.

I also have a Minute Meal version of this recipe available. Perfect for when you're short on time!