Description
A hearty and satisfying vegan chili mac recipe. This dish combines classic chili flavors with macaroni for a comforting and easy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8 ounces elbow macaroni, cooked according to package directions
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes until vegetables are tender.
- Stir in kidney beans, black beans, diced tomatoes, and tomato sauce.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a simmer, then reduce heat and let it cook for at least 20 minutes, stirring occasionally, to allow flavors to meld.
- Season with salt and black pepper to taste.
- Stir in the cooked elbow macaroni.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier chili, add more cayenne pepper or a diced jalapeño with the bell peppers.
- You can add other vegetables like corn or zucchini.
- This chili mac can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan chili mac, vegetarian chili, pasta, beans, comfort food, easy recipe, plant-based