Vegan Chili Mac (30 Minute!)

Ingredients

• 8 oz. elbow pasta (gluten-free if desired)
• 1 yellow onion
• 3-4 cloves garlic
• 15 oz. can tomato sauce
• 15 oz. can kidney beans
• 1 1/2 cups sweet corn, cooked
• 1 cup fresh baby spinach
• 2-3 Tbsp. nutritional yeast
• 2 Tbsp. Chili Seasoning (*see note)

Instructions

1. 1

   Cook pasta according to package instructions, leaving it al dente (slightly firm not mushy). Drain well when finished.

2. 2

   Meanwhile, dice the onion.

3. 3

   In a large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method, adding more as needed.)

4. 4

   Meanwhile, mince the garlic.

5. 5

   When the onion is soft, add the garlic and 2 Tbsp. chili seasoning. Stir and cook for 1 minute.

6. 6

   Reduce heat to medium. Add the tomato sauce, kidney beans (rinsed and drained), and sweet corn. Lightly simmer for 8-10 minutes, stirring occasionally.

7. 7

   Add the spinach and nutritional yeast. Then add the cooked & drained pasta and stir to combine. Heat for 2-3 minutes until spinach is slightly wilted.

8. 8

   Turn off heat. Salt & pepper to taste if needed and add any desired toppings.