ONE POT VEGAN CHILI MAC
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The Simple Veganista · by Julie | The Simple Veganista★ 4.8

ONE POT VEGAN CHILI MAC

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 51%
CARBS 89G59% OF CAL
13G FIBER59G OTHER17G TOTAL SUGAR
FAT 16G24% OF CAL
8G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

One-pot vegan chili mac made with tempeh, kidney beans, and fire-roasted tomatoes. Creamy, comforting, and plant-based comfort food ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 large onion, diced (any color)
  • 4 cloves garlic, minced
  • 1 – 2 peppers (bell or poblano), seeds removed and diced
  • 1 package (8oz.) tempeh, crumbled
  • 1 – 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika (smoked or regular)
  • 1 can (15oz.) red kidney beans, drained and rinsed
  • 1 can (15oz.) sweet corn, drained or 1 1/2 cups fresh or frozen
  • 1 can (28oz) diced tomatoes (fire roasted pref.)
  • 4 cups vegetable broth or water
  • 1 bottle dark beer (Modelo Negra) or 1 1/2 cups water
  • 12 oz. elbow pasta (or other small pasta), about 2 1/2 cups
  • salt and pepper, to taste
  • shredded vegan cheese
  • sliced green onions
  • vegan cashew sour cream
  • fresh chopped cilantro
PREP
10M
SODIUM
1255MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.