One-Pot Vegan Chili Mac

Name: One-Pot Vegan Chili Mac
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil*; 1 medium yellow onion, (diced); 6 cloves garlic, (finely chopped); 8 ounces (227g) mushrooms, chopped (I use cremini mushrooms); 1 (8-ounce / 227g) block of tempeh, grated or crumbled**; 1 tablespoon chili powder; 1 teaspoon smoked paprika ((regular paprika is also fine)); 1 teaspoon oregano; 2 teaspoons cumin; ½ teaspoon cayenne pepper ((optional, for a slightly spicy version)***); 1 ½ teaspoons kosher salt, (plus more to taste); 4 cups (946 mL) vegetable broth; 1 (15-ounce / 440g) can pinto, kidney, or black beans drained and rinsed; 1 (28-ounce / 790g) can crushed tomatoes, fire roasted; 2 tablespoons tomato paste; 1 (15-ounce / 430g) can sweet corn, drained and rinsed; 12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed); 2-3 teaspoons agave nectar, (maple syrup, coconut sugar, or brown sugar****); 1 cup (16g) fresh cilantro, (chopped); Several squeezes of lime juice; 1 cup shredded vegan cheese ((optional but recommended)); Vegan sour cream, (for serving (optional but recommended)); Pickled red onions***** ((optional) )

Instructions

Prep:15minCook:35min

A protein-packed chili meets pasta in this One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.

Updated at: Wed, 03 Jun 2026 21:29:56 GMT