One-Pot Vegan Chili Mac | Recipe Cart

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 6 cloves garlic, finely chopped
• 8 oz (227g) mushrooms, chopped (I use cremeni mushrooms)
• 1 (8 oz / 227g) block of tempeh, grated or crumbled
• 1 tbsp chili powder
• 1 tsp smoked paprika (regular paprika is also fine)
• 1 tsp oregano
• 2 tsp cumin
• ½ tsp cayenne pepper (optional, for a slightly spicy version)
• 1 ½ tsp kosher salt, plus more to taste
• 4 cups (946ml) vegetable broth
• 1 (15 oz / 440g) can pinto, kidney, or black beans drained and rinsed
• 1 (28 oz / 790g) can crushed tomatoes, fire roasted
• 2 tbsp tomato paste
• 1 (15 oz / 430g) can sweetcorn, drained and rinsed
• 12 oz (340g) elbow pasta or cavatappi pasta (gluten-free as needed)
• 2-3 tsp 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)