Vegetarian Chili Mac
This vegetarian chili mac brings together smoky chili spices, a hearty tomato sauce, and protein-packed lentils in one skillet, all ready in about 30 minutes. It's a lighter twist on the classic comfort food, easy to make vegan, and just as cozy as the original.
Servings 4 - 6 servings
Calories 585kcal
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced small, about 1 cup
- 1 medium yellow onion diced small, about 1 ½ cups
- 3 garlic cloves minced
- 1 8-ounce can tomato sauce 1 cup
- 1 14.5 ounce can petite diced tomatoes with juices
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 pinch cayenne pepper
- 8 ounce dry pasta macaroni rotini or other short pastas
- 1 14.5-ounce can lentils or 1 ½ cups cooked
- Salt and pepper to taste
- Toppings: Chopped cilantro or parsley diced jalapeños, diced onions, pico de gallo, sour cream, shredded cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add peppers and onions and cook until soft and translucent, about 8-10 minutes. Add garlic and cook 1 minute longer.1 tablespoon olive oil, 1 red bell pepper, 1 medium yellow onion, 3 garlic cloves
- Add tomato sauce, diced tomatoes, broth, chili powder, oregano, cumin, paprika, cayenne, pasta and lentils. Cover with a lid, bring to a boil, then reduce heat, and cook for 10-12 minutes, or until pasta is tender.1 8-ounce can tomato sauce, 1 14.5 ounce can petite diced tomatoes with juices, 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon paprika, 1 pinch cayenne pepper, 8 ounce dry pasta macaroni, 1 14.5-ounce can lentils
- Taste and adjust salt and pepper. Let it sit for five minutes before serving.Salt and pepper to taste
- Serve up with your favorite toppings.Toppings: Chopped cilantro or parsley diced jalapeños, diced onions, pico de gallo, sour cream, shredded cheese
Notes
- Pasta Cook Time: Cook times vary by pasta shape and brand, so don't just go by the clock. Check the package for a range and start tasting a minute or two before the low end.
- Adjust the Spiciness: Chili powders aren't all created equal, some run hotter than others. Want more heat? Grab one with cayenne in it, toss in chili flakes, or finish with hot sauce. Prefer it mild? Use less chili powder or a milder blend, and skip the spicy toppings.
- Keep a Close Eye: Give it a stir every couple of minutes while it comes to a boil so the pasta doesn't stick to the bottom. Once it's simmering, an occasional stir is enough to keep everything moving.
- Watch Your Liquid: Stick close to the broth amount listed. Too little and the pasta turns out dry; too much and you'll end up with a soupier chili mac than you want.
- Using Dry Lentils: If you're starting with dry lentils instead of canned or pre-cooked, simmer them separately first before cooking the dish.
Nutrition
Calories: 585kcal | Carbohydrates: 105g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 951mg | Potassium: 1491mg | Fiber: 29g | Sugar: 13g | Vitamin A: 2908IU | Vitamin C: 58mg | Calcium: 134mg | Iron: 10mg
