One-Pot Vegan Chili Mac
One-Pot Vegan Chili Mac is a delightful and satisfying dish that combines the comforting flavors of chili with creamy macaroni. This easy-to-make, plant-based recipe is perfect for busy weeknights or cozy gatherings. Packed with vibrant veggies, hearty black beans, and spices, every bite offers warmth and flavor. Customize it with your favorite toppings for a delicious meal that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: One-pot cooking
- Cuisine: Vegan
Ingredients
Scale
- 8 oz elbow macaroni
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cups low-sodium vegetable broth
- 1 cup bell peppers, diced (any color)
- 1 medium onion, diced
- 2 tsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 tbsp nutritional yeast
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion and bell peppers until soft and translucent (about 5 minutes).
- Stir in the chili powder, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Add diced tomatoes (with juice), black beans, vegetable broth, and elbow macaroni. Bring to a boil.
- Reduce heat to low and cover the pot; let it simmer for about 10 minutes or until the pasta is al dente.
- Stir in nutritional yeast until fully melted into the mixture; adjust seasoning if needed.
- Serve hot with desired toppings like avocado slices or cilantro.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
Keywords: For added nutrition, consider using whole grain pasta. Feel free to substitute other beans or add corn for sweetness. To reheat leftovers, add a splash of vegetable broth to regain creaminess.