Sunday, October 6, 2024
HomePlant Based FoodOne-Pot Spicy Tempeh Chili Mac

One-Pot Spicy Tempeh Chili Mac


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:

Yield: Makes 13 cups
Time: 45 minutes
  • 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

  1. 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.
  2. 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.

The post One-Pot Spicy Tempeh Chili Mac appeared first on Forks Over Knives.

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