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Vegan Skillet Chili Mac

Servings 4 servings

Ingredients

  • 1 Tbso olive oil
  • 1 white onion diced
  • 1 green or red bell pepper diced
  • 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 or 15 oz can drained and rinsed
  • 1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
  • 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 for serving

Instructions

  1. Bring a large pot of salted water to a boil over high heat.

  2. 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.

  3. 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.

  4. When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cool until pasta is al dente (reference package directions).

For the queso:

  1. 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:

  1. Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).