Description
Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.
Ingredients
Vegan Chili Mac
- 1 TBSP avocado oil
- 1 large onion, diced
- ¼ tsp garlic powder
- 2 bell peppers, any color, seeded and diced
- 1 zucchini, diced
- 1 TBSP chili powder
- 1 tsp cumin
- ½ tsp oregano
- 1 tsp paprika
- 1 15-oz. can Eden Foods Organic Kidney Beans
- 1 15-oz. can Eden Foods Organic Black Beans
- 1 28-oz. can diced tomatoes
- 4 cups low sodium vegetable broth
- 1 1/2 cups filtered water
- 2 1/2 cups your favorite pasta, any shape
- ¼ tsp Himalayan sea salt
For serving
- Avocado
- Vegan shredded cheese
- Vegan yogurt
Instructions
- Add the avocado oil to a large pot over medium heat. Once it’s warm, add the onion and sauté for 3-5 minutes, until they’re translucent and fragrant. Next, add in the garlic powder, pepper, and zucchini and cook for another 5 minutes. Add in the chili powder, cumin, oregano, paprika, and salt and stir everything to toast and combine for about 1 minute.
- Add in the beans, tomatoes, broth, and water and stir everything well to combine. Bring the mixture to a boil, then add the pasta and Himalayan sea salt. Reduce the heat to a simmer and cook the chili for ~10 minutes, or until pasta is fork tender. When it’s done, remove the chili from the heat to stop the noodles from overcooking.
- Serve the Vegan Chili Mac warm with optional toppings, like avocado, vegan shredded cheese, and vegan yogurt. Store leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving.
Notes
Recipe adapted from Simple Veganista
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free