A family-friendly FOK favorite, this cheesy chili mac is great for filling hungry tummies with healthy ingredients that taste like a special treat. Macaroni noodles are simmered with beans, diced tomatoes, and a slew of Southwest spices to make a delightful meat-free chili that’s enhanced with extra fiber and nutrients thanks to frozen peas and carrots. A hearty drizzle of vegan cheese sauce takes this dish over the top, and it’s more than likely your little ones will lick the bowl when they’re done. Great for busy weekdays where you only have half an hour to get dinner on the table, this creamy chili mac will satisfy both kids and adults alike!
For more plant-based mac and cheese recipes, check out these tasty ideas:
By Shelli McConnell ,
Ingredients
- 3 cups dry whole grain macaroni or spirals
- 3 cups low-sodium vegetable broth or water
- ½ of a 15-oz. can no-salt-added pinto beans, rinsed and drained (¾ cup)
- ½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup)
- 1 14.5-oz. can no-salt-added petite diced tomatoes, undrained
- 18-oz. can no-salt-added tomato sauce
- 1 tablespoon dried minced onion
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 cups frozen peas and carrots
- Sea salt, to taste
- <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-potato-cheese-sauce/">½ cup Vegan Potato “Cheese” Sauce </a>
- ¼ cup sliced scallions
Instructions
- Put the first 10 ingredients (through garlic powder) in a 5- to 6-quart pot. Stir to mix. Put pot on burner and turn the burner to medium-high. When the mixture starts to boil, turn heat down to low. Add lid to pot and simmer 10 minutes. Add the peas and carrots; stir to mix. Cover and cook 5 minutes more or until macaroni is tender. Sprinkle with a little salt.
- Meanwhile, make Vegan Potato “Cheese” Sauce.
- Use a spoon to serve chili mac. Drizzle sauce on each serving and sprinkle with scallions.
Full disclosure; I used black eyed peas I had in the fridge and only carrots as I didn’t have the peas and carrots combo in my freezer. The flavor of this dish is good; it was easy to prep. It makes a generous amount so we will have leftovers for another day. I made the Vegan Potato “Cheese” Sauce which wasn’t so much a sauce as tasty, creamy, mashed potatoes. Used as a topping, it added some creamy richness to the dish.
What can I use instead of nutritional yeast? My family will not eat anything with that in it.
This is a fantastic recipe. And that vegan potato “cheese” sauce….holy cow. This whole meal is picky child approved.
I meant to say rotel!
I just made this tonight and it is delicious. I used rites because I like it spicy.
I have made this it’s excellent