One-Pot Vegan Chili Mac
This One-Pot Vegan Chili Mac is a delicious easy meal! It's perfect for a meatless Monday or any busy weeknight. Just throw the ingredients into the pot, and in less than 30 minutes you've got a healthy dinner.
Equipment
- Cutting board
- Large kitchen knife
- Spatula
- Large pot with lid
Ingredients
- 1 Large Red onion
- 1/2 Red pepper
- 1/2 Yellow pepper
- 4 Cloves Garlic
- 1 Small Roma tomato
- 1 tsp Fine sea salt
- 1/2 tsp Garlic powder
- 1/8 tsp Ground black pepper
- 1/4 tsp Paprika
- 1/4 tsp Cumin
- 1 Tbsp Chili powder
- 1 14 oz Can Black beans
- 2 Tbsp Tomato paste
- 8 oz Chickpea Elbow noodles Banza brand
- 1/2 cup Unsweetened almond milk
- 2 cups Vegetable broth
- 2 Green onions
- 1/4 cup Vegan cheddar cheese Follow Your Heart brand
Instructions
- Diced the veggies and set aside the green onions and garlic. Spray a pot with non-stick cooking spray and add the veggies. Cook on medium-high heat for 5 minutes or until tender. Add the garlic and saute for 2 more minutes
- Add the pepper, salt, garlic powder, chili powder, cumin, and tomato paste to the pot.
- Add the black beans and chickpea pasta to the pot and stir with a spatula to combine.
- Pour the almond milk and veggie broth into the pot and bring to a low simmer. Cover the pot and cook for 20 minutes on low heat, or until the noodles are tender.
- Add the vegan cheese and combine with a spatula. Remove the pot from the heat and garnish with the green onions.
- Serve immediately or let the pasta cool completely and store for later.
Notes
- Store the leftovers in a plastic or glass container for 3-4 days in the fridge.
- This recipe could be used for meal-prep, separate the servings into individual containers, and store in the fridge until ready to be eaten.
