Vegan Chili Mac

Instructions

1. Step 1

   Dice the onion and bell pepper, mince the garlic, and drain and rinse the kidney beans.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Red Bell Pepper, 150.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato paste, chili powder, cumin, paprika, and oregano. Cook over medium heat, stirring continuously, until the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 gr Chili Powder, 2.0 gr Dried Oregano, 5.0 gr Ground Cumin, 3.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the crushed tomato, vegetable broth, kidney beans, salt, and black pepper. Increase to high heat and bring to a boil, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 480.0 gr Kidney Bean, 9.0 gr Salt, 800.0 gr Tomato, 720.0 ml Vegetable Broth

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the macaroni, reduce to medium heat, and simmer uncovered until tender. Stir frequently, especially near the end, to prevent sticking.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr Elbow Macaroni

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Turn off the heat and stir in the vegan cheddar until melted. Let the chili mac rest briefly before serving.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Vegan Cheddar Cheese

   Cookware: Dutch oven, wooden spoon