Description
One-pot vegan chili mac is a delightful, hearty dish that combines the comforting flavors of chili with creamy macaroni. This easy-to-make recipe features tender pasta enveloped in a rich, spicy tomato sauce, complemented by nutritious beans. Perfect for busy weeknights or cozy family gatherings, this vibrant meal is sure to satisfy your cravings while being visually appealing on your dinner table.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Stir in fire-roasted diced tomatoes with their juices, chili powder, and cumin; cook for another 2 minutes.
- Add elbow macaroni and vegetable broth; bring to a gentle boil. Reduce heat to low and cover, letting it simmer until pasta is tender (about 10 minutes).
- Mix in kidney beans and heat through for an additional 5 minutes.
- Taste and adjust seasoning as needed. Serve warm, optionally topping with avocado or fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg