One Pot Vegan Chili Mac

Ingredients

• 1 tablespoon olive oil
• 1 small white onion (diced)
• 2 cloves garlic (minced)
• 1 small zucchini (chopped)
• 8 ounces mushrooms (stemmed and chopped)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 15- ounce can pinto beans (drained and rinsed)
• 1 15- ounce can black beans (drained and rinsed)
• 1 15- ounce can kidney beans (drained and rinsed)
• 1 15- ounce can corn (drained and rinsed)
• 1 28- ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 8 ounces elbow noodles (regular or whole-wheat)
• 1 cup dairy-free cheddar shreds
• 1/4 cup finely chopped fresh cilantro

Instructions

1. 1

   In a large stockpan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

2. 2

   Add in the garlic, zucchini, mushrooms and cook another 10 minutes until the mushrooms have reduced and are slightly browned. Add in the chili powder, cumin, smoked paprika, salt and cook another minute or two.

3. 3

   Add in the pinto beans, black beans, kidney beans, corn, crushed tomatoes, tomato paste, vegetable broth and elbow noodles and bring to a low boil. Reduce heat to low, then cook until thickened and pasta is cooked through. Stir in the cheddar and cilantro until cheddar is melted into the chili.