One-Pot Vegan Chili Mac
Servings: 4
Ingredients
- 2 each Yellow Onion medium, chopped
- 2 each Red or Green Bell Pepper chopped
- 6 cloves Garlic minced
- 3 tbsp Chili Powder
- 1 4 oz can Roasted Chilies diced
- 1 tbsp Ground Cumin
- 2 15 oz cans Diced Tomatoes with their juices
- 2 8 oz cans Tomato Sauce
- 8 oz Whole-grain Elbow Macaroni
- 10 oz Frozen Corn
- 2 15 oz cans Black Beans drained and rinsed
- Sea Salt
- freshly ground black pepper to taste
For Serving
- 1/4 cup Fresh Cilantro finely chopped
- 1/2 cup Sweet Onion chopped
- 1 Avocado chopped
Instructions
SAUTÉ VEGETABLES
- In a stockpot over medium heat, sauté onions, roasted chilis, bell peppers, garlic, chili powder, and cumin, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE CHILI MAC
- Add diced tomatoes with their juices, tomato sauce, macaroni, corn, black beans, and 2 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until macaroni is tender and sauce has thickened, 15 minutes.
- Season with salt and pepper to taste.
SERVE
- Top with cilantro, onion, and avocado, if desired, and serve hot.