Vegan Chili Mac (30 Minute!)
Chili meets pasta in this easy Vegan Chili Mac! It's ready in just 30 minutes for a simple weeknight meal. Satisfying and family-friendly!
Equipment
- 1 Pressure Cooker for cooking
- 1 Mixing Spoon for stirring
Ingredients
Main ingredients
- 8 oz Elbow Pasta gluten-free if desired
- 1 Yellow Onion chopped
- 3-4 cloves Garlic minced
- 15 oz Tomato Sauce
- 15 oz Kidney Beans rinsed
- 1 ½ cups Sweet Corn cooked
- 1 cup Fresh Baby Spinach
- 2-3 tablespoons Nutritional Yeast
- 2 tablespoons Chili Seasoning packed with spices
Instructions
Instructions
- Cook pasta according to package instructions, leaving it al dente (slightly firm not mushy). Drain well when finished.
- Sauté the chopped yellow onion with minced garlic for about 5 minutes until translucent and sweet smelling.
- Pour in the tomato sauce, kidney beans, cooked sweet corn, and chili seasoning. Stir and let it simmer for 1 minute.
- Add the cooked pasta and fresh baby spinach to the pot. Stir gently until spinach wilts.
- Stir in the nutritional yeast. Cook for 2-3 more minutes until everything is warm and melded.
- Seal the lid and set the pressure cooker to high for about 5 minutes. Quick release when done. Stir and serve.
Notes
*Chili seasoning: If you don't want to use the homemade chili seasoning, try 1 Tbsp. chili powder + 1 tsp. cumin + 1 tsp. dried oregano + ½ tsp. smoked paprika.