Vegan Chili Mac
Ingredients
- 1 cup elbow macaroni
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 can diced tomatoes 14.5 oz
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 cup vegetable broth
- 1 cup chopped kale
- 2 tablespoons nutritional yeast
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more.
- Add diced tomatoes, kidney beans, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in kale and cook until wilted, about 5 minutes.
- Stir in cooked macaroni and nutritional yeast. Serve immediately.
