One-Pot Chili Mac & Cheese

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

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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!