One-Pot Chili Mac and "Cheese"
Ingredients
- 1 onion, chopped
- 2 tsp vegetable oil
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 2½ Tbsp nutritional yeast
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (32-oz) carton vegetable broth
- 12 oz vegan elbow macaroni (3 cups)
- 2 tsp chipotle hot sauce
- 1 cup vegan shredded Cheddar cheese
- 3 green onions, chopped
Instructions
- Sauté onion in hot oil in a large, deep skillet over medium-high heat until tender. Stir in chili powder, cumin, and nutritional yeast; cook 1 minute. Stir in tomatoes, beans, and broth. Bring to a boil.
- Stir in pasta. Cook, partially covered, 12 minutes or until pasta is tender and most of liquid is absorbed. Stir in hot sauce. Sprinkle with cheese and green onions. Cover and let stand 3 minutes or until cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
382
|
382
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 898 | 898 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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