Vegan Chili Mac (30 Minute!)
A quick, cozy vegan chili mac that combines pasta, beans, tomato sauce, and warming spices for an easy weeknight meal.
Servings: 5 servings
Ingredients
- 8 oz elbow pasta gluten-free if desired
- 1 yellow onion dice
- 3 cloves garlic minced
- 15 oz tomato sauce 1 can
- 15 oz kidney beans 1 can, rinsed and drained
- 1.5 cups sweet corn cooked (frozen or canned)
- 1 Tbsp chili powder use mild if preferred
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- fresh baby spinach optional, to stir in at the end
Instructions
- Bring a large pot of salted water to a boil and cook the elbow pasta until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, peel and dice the yellow onion and mince the garlic.
- Heat a large skillet over medium-high heat. For an oil-free method, add 2–3 tablespoons water or vegetable broth. Sauté the diced onion, adding more liquid as needed, until soft, about 8 minutes.
- Add the minced garlic, chili powder, ground cumin, dried oregano, and smoked paprika to the skillet and cook, stirring, for about 1 minute until fragrant.
- Reduce heat to medium and pour in the tomato sauce. Add the rinsed and drained kidney beans and the cooked corn. Stir to combine and simmer gently for 8–10 minutes, stirring occasionally.
- Stir the cooked pasta into the sauce and heat for 2–3 minutes until everything is warmed through. If using, stir in fresh baby spinach at the end until wilted.
- Taste and season with salt and pepper as needed, then serve with desired toppings.
Equipment
- large pot for pasta
- Colander
- large skillet or saucepan
- Knife
- Cutting Board
- Measuring spoons
Notes
- Top with fresh cilantro or vegan sour cream if desired.
- Add vegan cheese shreds or nutritional yeast for extra savory flavor.
- Make it spicier with jalapeño, cayenne, chipotle, or hot sauce.