Easy Mac Chili Recipe
Easy homemade vegan mac chili is made with wholesome ingredients like beans, whole grain pasta, and lots of veggies with warm spices. It simple to make and can be on the table in about 30 minutes.
Servings: 6 servings
Calories: 267kcal
Ingredients
- 1.5 cups elbow macaroni dry, use whole grain pasta
- 1/2 cup onions diced
- 1/2 cup celery diced
- 1 medium red bell pepper diced, or any color
- 1 15 oz can fire roasted tomatoes, with juice
- 15 oz can red kidney beans drained and rinsed, or fresh cooked
- 15 oz can white kidney beans drained and rinsed, or fresh cooked
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon basil ground
- salt to taste if desired
- fresh parsley minced for topping (optional)
Instructions
- Begin this recipe by selecting the pasta you want to use and cooking it according to the package directions. In the article above, I list some suggestions.
- Make sure not to overcook the pasta, as it will become mushy when overdone. To help prevent this, I like to drain mine in a colander immediately after it has finished cooking and run cool water over it to stop the cooking process. Set the cooked pasta to the side and begin to chop up the vegetables to be used.
- For this recipe, I really like onion, celery, and red bell peppers diced up.
- In a medium-sized stockpot, add the diced veggies and about 1/4 cup of vegetable broth or water to saute them. I use the same pot that the pasta was previously cooked in, so it doesn’t mess up any more dishes.
- Cook the veggies until they are slightly tender, approximately 5 minutes. Add more water or broth as necessary if they begin to stick to the bottom of your pan.
- Once they are done, it’s time to add the rest of the ingredients, EXCEPT the cooked pasta.
- If you would like to make your own ketchup for this recipe, check out my 10-Minute Vegan Ketchup recipe.
- If using canned beans, you’ll want to drain and rinse them to remove most of the preservatives and salt.
- After adding the other ingredients and spices, stir together well and cook for another 5 minutes.
- Add in the cooked pasta and cook another 1 minute to heat it all up well. You don’t want to leave it much longer than that because the pasta will overcook.
- Top with fresh minced parsley if desired, and serve immediately with crusty bread and a garden salad for a full meal.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Instant Pot directions
Set the Instant Pot to Saute and add the diced vegetables and approximately 1/4 cup of veggie broth. Cook, stirring occasionally until the onion begins to lightly brown in about 5 minutes.
Add the rest of the ingredients (including the UNCOOKED pasta). the beans, noodles, 2 cups of water, tomatoes, and ketchup, then spices. Do not stir because tomatoes can easily burn to the bottom.
Put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
Once it finishes cooking, let the pressure release naturally for 10 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
Adjust seasonings such as salt and pepper (and even the others) to taste preferences if needed.
Crockpot instructions
Place all ingredients in the crockpot and allow the soup to cook on HIGH for approximately 4 hours or set to LOW for about 6 hours.
Nutrition
Serving: 1cup | Calories: 267kcal | Carbohydrates: 52g | Protein: 13g | Fat: 1g | Fiber: 9g | Sugar: 7g