Easy 3-Ingredient Vegan Chili Mac
Cooking from scratch is fantastic. It’s really great to cook up a somewhat complex dish and feel the satisfaction of enjoying it. But sometimes life gets busy, and we just don’t have the time or desire to cook like that.
That’s what’s great about this vegan chili mac: there are only three ingredients! And it whips up in about a half hour, most of which is hands-off time. All of this considered, this recipe is a really great recipe to keep tucked in your back pocket.
Thanks to the vegan chili, it will be a great serving of fiber and protein–which can be boosted if you opt for a chickpea or lentil pasta variety. Not to mention that this recipe is enough food for two to three mouths (or two to three dinners for one).
If you’re less of a stickler on the three ingredient thing, you can jazz this up with a little hot sauce too (that’s what I like to do). Top it with some vegan sour cream, maybe some fresh herbs if you want. That’s another great thing about this dish: it can be as simple or not-simple as you want it to be. My recipe just provides a nice baseline.
Easy 3 Ingredient Vegan Chili Mac
Ingredients
- 1 cup dry elbow macaroni
- 1 15 oz can Hormel Vegetarian Chili or other vegan chili
- 1/2 cup vegan cheddar shreds I used Earth Grown
- cooking spray or olive oil
Instructions
- Prepare pasta according to package directions. Drain completely.
- Preheat oven to 350F. Spray a casserole dish with cooking spray or a drizzle of olive oil (my dish was 8×7 in).
- In a medium bowl, combine the chili and pasta in a bowl and stir to coat. Transfer to sprayed casserole dish and top with vegan cheddar.
- Bake chili mac for 15-20 minutes, until hot and cheese is bubbly. You can also put it under the broiler for a minute or two at the end if the cheese isn't melty enough.
- Top with vegan sour cream or hot sauce if desired. Enjoy!
Hopefully this recipe finds you in good health. See you in the next one!
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