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For a hearty vegan chili mac, gather these key ingredients: - 2 cups elbow macaroni - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup vegetable broth - 1 cup corn (fresh, frozen, or canned) - 1 cup nutritional yeast (for creamy texture) These ingredients work together to create a bold and filling dish. The beans add protein, while the spices bring warmth and depth. To make your chili mac even better, consider these garnishes: - Chopped fresh cilantro - Chopped green onions These add color and fresh flavor. They also enhance the dish's appeal, making it look inviting. This vegan chili mac serves four and is packed with good nutrients. Each serving has: - Calories: Approximately 350 - Protein: 20 grams - Fiber: 15 grams - Fat: 6 grams - Carbohydrates: 60 grams This dish offers a balanced meal with protein, fiber, and healthy carbs. You can enjoy it guilt-free. For the full recipe, check out the detailed instructions. Start by boiling water in a large pot. Make sure to add salt for flavor. Once the water boils, add 2 cups of elbow macaroni. Cook it according to the package instructions until it is al dente. This usually takes about 7 to 9 minutes. After cooking, drain the macaroni and set it aside. It will be added later to the chili. In the same pot, pour in 1 tablespoon of olive oil. Heat it over medium heat. Add 1 medium diced onion and sauté for about 5 minutes. You want the onion to be soft and translucent. Next, mix in 3 minced garlic cloves. Cook this for 1 to 2 minutes more. Now, it’s time to add flavor. Stir in 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Cook this mixture for 1 minute to bring out the spice flavors. Pour in 1 can of diced tomatoes with green chilies and 1 cup of vegetable broth. Make sure to include the liquid from the tomatoes. Bring this mixture to a boil. It will smell amazing! Once boiling, add 1 can of black beans and 1 can of kidney beans, both rinsed and drained. Also, add 1 cup of corn. Lower the heat and let it simmer for about 10 to 15 minutes. Stir occasionally to keep it from sticking. Now, stir in the cooked macaroni. Then add 1 cup of nutritional yeast. This will make your chili mac creamy and rich. Mix it well until everything is heated through. Taste it and adjust the seasonings if needed. Serve your Vegan Chili Mac hot. You can garnish it with fresh cilantro or green onions for a nice touch. For the full recipe, check out the main article. To get that perfect creamy texture in your vegan chili mac, use nutritional yeast. This ingredient adds a cheesy flavor without dairy. If you want even more creaminess, try adding a splash of plant-based milk. Just stir it in slowly after mixing the noodles and chili. You can also blend some of the beans to create a smooth base. The blend gives a nice thickness to the dish. For extra flavor, consider adding more spices. A pinch of cayenne can make it spicy. You might also try adding some fresh herbs, like oregano or basil. They add great depth. You can even include a dash of lime juice before serving for a bright finish. Don't forget to taste and adjust the salt and pepper. This will help balance all the flavors. Cooking time can vary based on your stove and pot size. Keep an eye on the macaroni; you want it al dente. If you like softer pasta, cook it a minute longer. For the chili to develop rich flavors, let it simmer longer if you have time. You can also make it ahead of time. Just reheat and add a splash more broth to keep it moist. For the full recipe, check out the Vegan Chili Mac section. {{image_2}} To make a gluten-free version, swap the elbow macaroni with gluten-free pasta. Many brands offer great choices that taste good. Brown rice or quinoa pasta works well. Check the label to confirm they are gluten-free. Want to pack in more nutrition? It’s easy! Add diced bell peppers, zucchini, or spinach to your chili mac. Just toss them in when you add the onion. They will cook down and blend into the dish. This adds color and boosts the flavor. If you like heat, add more chili powder or a dash of cayenne. You can also mix in jalapeños for a spicy kick. For a milder version, reduce the chili powder and skip the jalapeños. Adjust to your taste! To keep your Vegan Chili Mac fresh, store it in an airtight container. Place it in the fridge for up to four days. Make sure it cools to room temperature first. This helps prevent extra moisture. When you're ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or vegetable broth to keep it moist. Heat gently over medium heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between, until hot. If you want to save some for later, freeze Vegan Chili Mac. Use a freezer-safe container or bag. Leave some space at the top, as it expands when frozen. It can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. For the best flavor, eat it within a month. Check out the Full Recipe for more tips on making this dish! Yes, you can make Vegan Chili Mac ahead of time. It keeps well in the fridge. Make it, let it cool, and store it in an airtight container. When you're ready to eat, just heat it up on the stove or in the microwave. If you need a substitute for nutritional yeast, try using tahini or cashew cream. Both add creaminess and a nutty flavor. Another option is to mix in a bit of soy sauce for a savory taste. Yes, Vegan Chili Mac is a complete meal. It has protein from beans and carbs from pasta. Plus, it includes veggies and healthy fats. This dish gives you a well-rounded meal in one bowl. Vegan Chili Mac lasts about 3 to 5 days in the fridge. Store it in a sealed container to keep it fresh. Always check for any off smells before eating leftovers. Yes, you can freeze Vegan Chili Mac. Let it cool completely, then portion it into freezer-safe containers. It can last for about 2 to 3 months in the freezer. Thaw it in the fridge before reheating. Absolutely! You can add crumbled tempeh or vegan sausage for extra protein. Just cook them with the onion and garlic before adding other ingredients. This adds texture and flavor. You can use any pasta shape you like instead of elbow macaroni. Penne, fusilli, or even gluten-free pasta works great. Just be sure to follow the cooking time on the package. The spice level of Vegan Chili Mac depends on the chili powder and diced tomatoes you use. If you like it mild, choose mild chili powder. For more heat, use spicy chili powder or add jalapeños. If you want to add a cheesy flavor, use vegan cheese or cashew cheese. Sprinkle it on top before serving. This adds creaminess and pairs well with the chili flavors. You can find the full recipe for Vegan Chili Mac in this article. It has all the steps and ingredients you need for a tasty meal. In this post, we covered how to make Vegan Chili Mac. We went over the main ingredients, cooking steps, and tips for great flavor. You can adjust the recipe to fit your taste with variations like extra veggies or spicy options. Don't forget to store leftovers properly for later meals. Making this dish ahead saves time and is fun! Enjoy creating your Vegan Chili Mac, and get ready to impress your taste buds.

Vegan Chili Mac

Satisfy your cravings with this delicious vegan chili mac recipe! Packed with nutritious ingredients like black beans, kidney beans, and corn, it's a hearty meal that's as comforting as it is flavorful. In just 30 minutes, you can whip up this creamy dish that’s perfect for family dinners or meal prep. Dive into this plant-based delight and discover how easy and fun cooking vegan can be. Click through for the full recipe and become a chili mac pro!
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Ingredients
  

2 cups elbow macaroni

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup vegetable broth

1 cup corn (fresh, frozen, or canned)

1 cup nutritional yeast (for creamy texture)

Chopped fresh cilantro or green onions for garnish

Instructions
 

In a large pot, bring a salted pot of water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

    In the same pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.

      Add the chili powder, cumin, smoked paprika, salt, and pepper to the onion and garlic mixture. Stir to combine and cook for 1 minute to toast the spices.

        Pour in the diced tomatoes with green chilies (including the liquid) and vegetable broth. Bring the mixture to a boil.

          Once boiling, add the black beans, kidney beans, and corn to the pot. Reduce heat and let it simmer for about 10-15 minutes, stirring occasionally.

            Stir in the cooked macaroni, followed by the nutritional yeast, until the chili mac is creamy and heated through. Adjust seasonings if needed.

              Serve hot, garnished with chopped fresh cilantro or green onions.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4