Quick 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 up to medium heat.
Pour in oil or vegetable broth into the pan and then add your onions and green bell pepper with a pinch of salt and sauté until onion is softened.
Add garlic to the pot and sauté for one minute or until fragrant.
Once fragrant, add in chili powder, oregano, thyme, and basil and stir well and allow to sauté with vegetables for about a minute to heat through then add in nutritional yeast.
Add tomatoes to the pan and sauté for 2-3 minutes then add in vegetable broth and lentils.
Stir to combine and then bring to a boil. Reduce heat to a simmer, cover with a lid and allow to cook for about 15 minutes.
Add in macaroni and allow to simmer with the soup for 4-5 minutes or until macaroni is fully cooked.
Remove from heat and adjust salt and pepper to your liking before serving.
Tips
Feel free to add more vegetable broth to get the consistency you like.
