Vegan Chili Mac

A comforting and flavorful one-pot meal combining the richness of chili with the creaminess of mac and cheese, all in a vegan-friendly version.

Ingredients:

• 1 cup elbow macaroni
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup vegan shredded cheese

Instructions:

Add the onion and garlic to a large pot and cook them until they become soft

Put in the bell pepper and cook it until it gets a little soft

Add vegetable broth, chili powder, cumin, paprika, salt, and pepper, along with the kidney beans and tomato dices

Bring the mix to a boil, then lower the heat and let it cook for 10 minutes

After you add the elbow macaroni, cook for 8 to 10 minutes, or until the pasta is soft

Add vegan shredded cheese and mix it in well after the pasta is done cooking

Enjoy while hot