- Prep-time: / Ready In:
- Makes 13 cups
- Serving size: 3¼ cups
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This spicy vegan mac gets beefed up with tempeh crumbles, and because it uses just one pot, it's super easy to clean up. Kidney beans add extra staying power, while a spicy aromatic tomato sauce—featuring tomato paste, canned tomatoes, and finely chopped fresh jalapeño—coats every inch of the earthy whole wheat macaroni elbows. And because this plant-based tempeh chili mac is free from meat and dairy, you will leave the table feeling satisfied but not stuffed.
Tips
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Gluten-free: This recipe can be made gluten-free if you choose gluten-free options for the following ingredients: macaroni (or other pasta), tempeh, and chili powder.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 fresh jalapeño chile, seeded (optional) and finely chopped (see tip, recipe intro)
- 6 cloves garlic, minced
- 2 tablespoons no-salt-added tomato paste
- 1 8-oz. package tempeh, crumbled
- 1 tablespoon chili powder
- 2 cups low-sodium vegetable broth
- 1 28-oz. can no-salt-added diced tomatoes, undrained
- 2 15-oz. cans no-salt-added kidney beans, undrained
- 2 cups dried whole wheat macaroni
- Sea salt and freshly ground black pepper, to taste
- Sliced scallions, chopped fresh cilantro, and/or fresh jalapeño slices (optional)
Instructions
- In a 5- to 6-quart. Dutch oven cook the first five ingredients (through garlic) over medium-high 5 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomato paste; cook 2 to 3 minutes or until there is some browning. Add tempeh and chili powder; cook 1 minute. Add broth, tomatoes, kidney beans, macaroni, and 2 cups water.
- Bring to boiling; reduce heat. Cover and simmer 20 minutes or until pasta is tender, stirring occasionally. Season with salt and black pepper. Top servings with scallions, cilantro, and/or jalapeño slices.
Per serving (3¼ cups): 552 calories, 93 g carbohydrates, 36 g protein, 7 g total fat, 2 g saturated fat, 0 g cholesterol, 295 mg sodium, 26 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
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