Easy Vegan Chili Mac

This Vegan and Gluten Free Chili Mac is the perfect combination of two comfort food favorites.

Course Main Course, Soup

Cuisine American

Keyword chili, chili mac, gluten free, Vegan

Prep Time 10

Cook Time 4

Servings

Calories 520kcal

1 ½ Tablespoon shallot-infused olive oil (or: oil of choice and 1 teaspoon onion powder)
1 Tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon crushed red pepper (optional- adds mild heat)
½ teaspoon ancho chili powder
¼ teaspoon fresh cracked black pepper
2 cups unsalted vegetable stock
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 (15 ounce) can light red kidney beans , drained and rinsed
1 (15 ounce) can dark red kidney beans , drained and rinsed
1 (15 ounce) can pinto beans , drained and rinsed
½ cup corn (canned or frozen)
1 bell pepper , any color, diced
8 ounces chickpea rotini noodles (or pasta of choice)
salt to taste
1 (7-8 ounce) bag cheddar style shreds (or: shredded cheddar for vegetarian)

Turn slow cooker on high. Add oil, chili powder, smoked paprika, cumin, red pepper, ancho chili powder and black pepper. Allow oil and spices to heat while preparing other ingredients.
Once spices are fragrant, add the tomato sauce, diced tomatoes, corn, beans, diced bell pepper, and vegetable stock (Do NOT add the noodles at this time).
Cook on high for 4-5 hours or on low for 8-10 hours.
About 10 minutes before servings, turn slow cooker up to high (if not already on high). Add uncooked noodles and stir to combine. Cook until the noodles are tender, about 8-10 minutes.
To serve, top each bowl with a generous heap of cheddar shreds and other desired toppings.

In a large pot or dutch oven on medium heat, add the oil, chili powder, smoked paprika, cumin, red pepper, ancho chili powder and black pepper.
When the spices become fragrant, add the rest of the ingredients except the noodles.
Turn the heat up to medium-high and allow the ingredients to come to a boil. Then, turn the heat down to low, add a lid, and let the chili simmer for 30 minutes to two hours.
About 10 minutes from serving, stir in the noodles. Allow chili to continue to simmer until the noodles have cooked to al-dente, about 8-10 minutes.
To serve, add a generous heap of cheddar shreds (or regular cheddar cheese for a vegetarian chili mac) and any other desired toppings.

Salt to taste and depending on your nutritional needs. If all ingredients are unsalted, about ½ teaspoon salt is sufficient to enhance the flavors in my experience.
This chili stores well in the fridge for up to five days. To freeze, do not add the noodles and allow the soup to cool before storing it in the freezer for up to 3 months.