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One-Pot Chili Mac & Cheese

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This chili mac requires just one pot! It’s ultra creamy, flavorful, and hearty. Plus, it can be made gluten-free!

Ingredients

  • olive oil
  • minced garlic, sweet onion, and bell pepper
  • ground crumblers (vegan ground beef) – use gluten-free if desired
  • red kidney beans or black beans
  • diced tomatoes
  • plain unsweetened rice milk
  • veggie broth
  • elbow, cavatappi, or pasta of choice – use gluten-free if desired
  • chili powder, garlic powder, paprika, and onion powder
  • vegan cheddar shreds
  • salt and pepper

How to make this one-pot chili mac

  • Sauté veggies and crumblers. Sauté veggies and olive oil in a large saucepan. Cook for a couple minutes, stirring occasionally. Stir in the crumblers and cook for another five minutes, stirring often.
  • Add remaining ingredients except cheese and simmer. Stir in the remaining ingredients (except cheese) and increase the heat, bringing the mixture to a boil. Place a lid on the pan and bring the heat to low, simmering until the pasta is al dente (about 12-15 minutes)
  • Melt in the cheese. Turn off the heat and mix in the vegan cheese. Top with a lid and let sit for 10 minutes. Taste and add more salt and pepper, as desired. Serve!

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One-Pot Chili Mac & Cheese

This chili mac requires just one pot! It's ultra creamy, flavorful, and hearty.
5 from 1 vote
Prep Time 35 mins
Total Time 35 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 sweet onion finely chopped
  • 1 bell pepper chopped
  • 1 cup ground crumblers (vegan ground beef) gluten-free, if desired
  • 1 15.5oz can red kidney beans or black beans, drained and rinsed
  • 1 14.5oz can of diced tomatoes
  • 1 1/4 cup plain unsweetened rice milk
  • 1 cup veggie broth
  • 8 oz elbow, cavatappi, or pasta of choice gluten-free, if desired
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp onion powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp ground black pepper, plus more to taste
  • 2 cups vegan cheddar shreds

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add onion, garlic and red pepper. Cook for ~2 minutes, stirring occasionally. Stir in the crumblers and cook for another five minutes, stirring often.
  • Stir in the remaining ingredients (except cheese) and increase the heat, bringing the mixture to a boil. Place a lid on the pan and bring the heat to low, simmering until the pasta is al dente (about 12-15 minutes)
  • Once the pasta is al dente, turn off the heat and mix in the cheese. Top with a lid and let sit for 10 minutes. Taste and add more salt and pepper, as desired. Serve!
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    • Carrie
    • January 5, 2021
    Reply

    5 stars
    I saw this today and I made it tonight and it is AMAZING!!! Best chili Mac I’ve ever had vegan or not. I’m making a pot tomorrow for my daughter. This will be a go to recipe for me. So glad I found you girls!

    • Bianca
    • March 7, 2021
    Reply

    Made this today, it’s pure comfort food! I did add some hot sauce to the finished product, and added a chipotle pepper with adobo sauce in when I added the cheese for a bit more heat. I’ll be making this often 😀

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