Ingredients
Main Ingredients
- 1 tablespoon olive oil*
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped
- 8 ounces (227g) cremini mushrooms, chopped
- 1 (8-ounce / 227g) block of tempeh, grated or crumbled**
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon oregano
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper (optional for spice)***
- 1 ½ teaspoons kosher salt, plus more to taste
- 4 cups (946 mL) vegetable broth
- 1 (15-ounce / 440g) can pinto, kidney, or black beans, drained and rinsed
- 1 (28-ounce / 790g) can fire-roasted crushed tomatoes
- 2 tablespoons tomato paste
- 1 (15-ounce / 430g) can sweet corn, drained and rinsed
- 12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed)
- 2-3 teaspoons agave nectar, maple syrup, coconut sugar, or brown sugar****
Toppings (Optional)
- 1 cup (16g) fresh cilantro, chopped
- Several squeezes of lime juice
- 1 cup shredded vegan cheese (optional but recommended)
- Vegan sour cream, for serving (optional but recommended)
- Pickled red onions***** (optional)
Instructions
- Sauté Aromatics and Tempeh: In a Dutch oven or large nonstick soup pot, heat the olive oil (or 1/3 cup water for oil-free) over medium heat. Once hot or simmering, add diced onions with a pinch of salt and cook for 2 minutes until slightly softened. Then, add finely chopped garlic, chopped mushrooms, and crumbled tempeh. Cook for an additional 5 minutes until the mushrooms release moisture and tempeh starts to brown.
- Add Spices: Stir in chili powder, smoked paprika, oregano, cumin, cayenne pepper (if using), and salt. Cook the mixture for about 1 minute, stirring continuously until fragrant, which helps deepen the spice flavors.
- Deglaze Pot: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits stuck to the bottom. This step adds extra flavor to the dish.
- Add Remaining Ingredients: Add drained beans, fire-roasted crushed tomatoes, tomato paste, sweet corn, and pasta to the pot. Stir thoroughly to combine all ingredients evenly.
- Simmer and Cook Pasta: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens. Add a splash more broth or water if you prefer a saucier chili mac.
- Season and Sweeten: Taste and adjust seasoning with additional salt, pepper, and stir in 2 to 3 teaspoons of agave nectar or your preferred sweetener. This balances the chili spices and creates a harmonious flavor profile.
- Add Vegan Cheese: If using vegan cheese, sprinkle it evenly over the top of the chili mac. Cover with a lid and allow it to warm through for a few minutes so the cheese melts.
- Rest and Serve: Let the chili mac rest for at least 15 minutes to develop flavors further. Serve topped with fresh chopped cilantro, a squeeze of lime juice, vegan sour cream, and pickled red onions if desired for vibrant contrast and extra flavor.
Notes
- * For an oil-free version, substitute the olive oil with 1/3 cup of water to sauté the vegetables.
- ** To crumble tempeh, grate it using a box grater or crumble with your hands for a texture that mimics ground meat.
- *** For extra heat, sauté jalapeño or serrano peppers along with the garlic rather than increasing cayenne, to maintain balanced spiciness.
- **** Adding a sweetener such as agave nectar, maple syrup, coconut sugar, or brown sugar helps balance the heat and acidity from the tomatoes.
- ***** Pickled red onions add a tangy crunch and vibrant color but are optional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
