Quick and Easy Vegan Chili Mac
Ingredients
- 2 tsp olive oil or 2 tbsp vegetable broth
- 1/2 large onion, diced
- 1/2 green bell pepper, diced
- 6 large cloves of garlic, minced
- 1 tbsp chili powder
- 2 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp dry basil
- 3 tbsp nutritional yeast
- 15 oz can of diced tomatoes
- 5-6 cups vegetable broth
- 1/4 tsp salt
- 2 bay leaves
- 1 cup dry brown lentils
- 1 cup dry macaroni
Preparation
Place a large pot on your stove and heat it to medium heat.
Pour olive oil or vegetable broth into the pot. Add diced onions and green bell peppers with a pinch of salt. Sauté until the onions are softened.
Add minced garlic to the pot and sauté for about one minute or until fragrant.
Add chili powder, oregano, thyme, and basil to the pot. Stir well and sauté with the vegetables for about a minute to heat through. Then add nutritional yeast.
Add diced tomatoes to the pot and sauté for 2-3 minutes. Then add vegetable broth and lentils.
Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer, cover with a lid, and let it cook for about 15 minutes.
Add dry macaroni to the pot and allow it to simmer with the soup for 4-5 minutes or until the macaroni is fully cooked.
Remove from heat and adjust salt and pepper according to your taste before serving.
Note: Feel free to add more vegetable broth to achieve your desired consistency.
