🥘 Ingredients
- extra virgin olive oil 1 tbsp
- medium yellow onion 1
- garlic cloves 6
- cremini mushrooms 8 oz
- tempeh 1
- chili powder 1 tbsp
- smoked paprika regular paprika is also fine 1 tsp
- dried oregano 1 tsp
- ground cumin 2 tsp
- cayenne pepper ½ tsp
- kosher salt 1 ½ tsp
- vegetable broth 4 cup
- pinto 1
- fire roasted crushed tomatoes 1
- tomato paste 2 tbsp
- can sweet corn 1
- elbow macaroni or cavatappi pasta gluten-free as needed 12 oz
- agave nectar 2-3 tsp
- fresh cilantro 1 cup
- Several
- shredded vegan cheese 1 cup
- Vegan sour cream
- Pickled Onions 6 forkful
📝
For the tempeh, you’ll want to crumble it or grate it. I like to use a box grater to finely grate it, but crumbling by hand works well too. The sweetness helps balance the spices and take some of the edges off from the heat. To add more heat, I recommend sautéing some jalapeño peppers or a serrano pepper along with the garlic. I find that this method, instead of just adding more cayenne pepper, yields a more balanced spiciness.
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1Gather: extra virgin olive oil , medium yellow onion , garlic cloves , cremini mushrooms , tempeh , chili powder , smoked paprika regular paprika is also fine , dried oregano , ground cumin , cayenne pepper , kosher salt , vegetable broth , pinto , fire roasted crushed tomatoes , tomato paste , can sweet corn , elbow macaroni or cavatappi pasta gluten-free as needed , agave nectar . For the toppings: fresh cilantro , Several squeezes of lime juice, shredded vegan cheese , Vegan sour cream , Pickled Onions .
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2In a large nonstick sauté pan with tall sides (or a Dutch oven), heat the 1 tbsp oil (or 1/3 cup water) over medium heat. Once the oil is hot (or once the water is simmering), add the onions and cook for 2 minutes , seasoning with a pinch of salt. Add the garlic, mushrooms, and crumbled tempeh, and cook for 5 more minutes. Add the chili powder, paprika, oregano, cumin, cayenne pepper, and salt. Stir the spices into the vegetables and cook for 1 minute, or until fragrant.
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3Pour in the vegetable broth to deglaze the pan, scraping up any browned bits on the bottom of the pot.
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4Add in the beans, crushed tomatoes, tomato paste, corn, and pasta. Stir well to combine.
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5Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 12-15 minutes , or until the pasta is cooked through but not soggy. If you want it to be a bit saucier, add a splash more of broth or water.
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6Season to taste with salt and pepper, and stir in the agave or other sweetener. Taste for seasonings again and adjust accordingly.
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7If using vegan cheese, sprinkle it all over the top of the chili mac. Cover the lid and let warm through for a few minutes. Allow chili mac to rest for at least 15 minutes before serving and top with fresh chopped cilantro and any other desired toppings.