Vegan Chili Mac
This vegan chili mac recipe from Power Plates is the ultimate comfort food — a vegan hybrid between macaroni and cheese and chili.
Ingredients
- 1 Tbso olive oil
- 1 white onion , diced
- 1 bell pepper , diced (green or red will work)
- 1 poblano pepper , finely diced
- 2 garlic cloves , minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried thyme
- pinch of red pepper flakes
- 1/4 tsp salt
- 1- 14.5 oz can diced tomatoes (preferably fire-roasted)
- 1 1/2 cups cooked black beans , drained and rinsed (or 15 oz can)
- 1 1/2 cups cooked kidney beans , drained and rinsed (or 15 oz can)
- 8 oz elbow shaped pasta
Cashew Queso Sauce:
- 1/2 cup raw cashews , soaked for at least 2 hours and drained
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 3 Tbsp nutritional yeast
- 1/2 cup water
- 1/4 tsp salt
- 1 Tbsp freshly squeezed lemon juice
To serve:
- sliced scallions
Instructions
-
Bring a large pot of salted water to a boil over high heat.
-
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
-
Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.
-
When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cook until pasta is al dente (reference package directions).
For the queso:
-
Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.
To serve:
-
Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).