Description
Chili Mac and Cheese is a hearty, vegan comfort food dish combining plant-based ground beef, beans, vegetables, and creamy vegan cheese. Perfect for a family-friendly dinner, this recipe offers a spicy, flavorful twist on classic mac and cheese using wholesome ingredients.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil (15mL)
- ½ onion, chopped (75g)
- 3 cloves garlic, minced (9g)
- 1 medium carrot, diced (80g)
- ½ cup chopped red bell pepper (70g)
- ½ small fresh chili pepper, finely chopped (5g)
Protein and Legumes
- 1 cup vegan meat alternative crumbles (e.g., Beyond Meat; weight varies by brand)
- 1 15-ounce can red beans, drained and rinsed (425g)
Spices and Seasonings
- 2 teaspoons chili powder (5g)
- 1 teaspoon ground cumin (3g)
- 1 teaspoon oregano (1g)
- 1 teaspoon ground black pepper (2g)
- 1 ½ teaspoons sea salt (9g)
- ¼ teaspoon cayenne pepper (0.5g)
Liquids and Base
- 1 28-ounce can diced tomatoes with liquid (800g)
- 3 ½ cups vegetable broth (840mL)
Other Ingredients
- 1 cup corn kernels, fresh or frozen (150g)
- 12 ounces dry elbow macaroni (340g)
- 1 ½ cups shredded vegan cheese (150g)
- Fresh cilantro, chopped, for garnish (2 tablespoons)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4–5 minutes until the vegetables are softened and fragrant.
- Brown Vegan Crumble: Stir in the vegan ground beef crumbles and cook for an additional 3 minutes to lightly brown and develop flavor.
- Bloom Spices: Add chili powder, ground cumin, oregano, black pepper, sea salt, and cayenne pepper to the pot. Stir continuously and cook for about 1 minute to release the flavors of the spices.
- Add Liquids and Beans: Pour in the diced tomatoes with their liquid, drained red beans, corn kernels, and vegetable broth. Stir everything together thoroughly.
- Add Pasta and Simmer: Stir in the dry elbow macaroni. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed. If it starts to stick, add a bit more vegetable broth as needed.
- Incorporate Vegan Cheese: Once the pasta is tender, stir in the shredded vegan cheese until it melts completely, creating a creamy texture. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the chili mac and cheese into bowls and garnish with freshly chopped cilantro. Serve warm for a comforting meal.
Notes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing is possible but may cause the pasta to become very soft and possibly fall apart. If acceptable, freeze in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
- To Reheat: Warm leftovers in a skillet over medium-low heat, adding a splash of vegetable broth to loosen the sauce if needed, or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American