# One-pot chili mac

Source: https://hungryvegan.co/recipes/one-pot-chili-mac

> This one-pot chili mac simmers elbow pasta right in a smoky tomato and TVP chili, then finishes with soy milk and nutritional yeast for a creamy, cheesy sauce.

- Prep: 10 min
- Cook: 25 min
- Serves: 4
- Protein: about 24 g per serving (computed from USDA FoodData Central values)
- Diet: vegan
- Key swap: TVP does the job of ground beef, and soy milk plus nutritional yeast stand in for shredded cheddar.
- Make ahead: Keeps 4 days in the fridge. It thickens as it sits, so add a splash of broth or soy milk when you reheat.

## Ingredients

### Chili base
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3/4 cup TVP, dry (72 g)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt

### Simmer
- 1 can (15 oz) kidney beans, drained (240 g drained)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 1/2 cups vegetable broth
- 8 oz elbow macaroni (227 g)

### Cheesy finish
- 1 cup unsweetened soy milk (240 g)
- 1/4 cup nutritional yeast (15 g)
- Sliced green onions, for serving (optional)

## Steps
1. **Soften the onion.** Heat the oil in a large pot or deep skillet over medium heat. Cook the onion until soft, about 4 minutes.
2. **Toast the TVP.** Add the garlic, TVP, chili powder, cumin, smoked paprika and salt. Stir for 1 minute until fragrant.
3. **Simmer the pasta.** Add the tomatoes, broth, kidney beans and macaroni. Bring to a boil, then cover and simmer on medium low for 10 to 12 minutes, stirring every few minutes so nothing sticks, until the pasta is tender.
4. **Make it creamy.** Stir in the soy milk and nutritional yeast. Simmer uncovered for 2 to 3 minutes until saucy.
5. **Rest and serve.** Take it off the heat and let it sit 2 minutes to thicken. Taste for salt and top with green onions.

## Tips
- Stir more often near the end. That's when the starchy sauce likes to grab the bottom of the pot.
- If it gets too thick before the pasta is done, add 1/4 cup of hot water or broth.

## Questions
### Where do I find TVP?
Look in the bulk section or near the baking and grains aisle, often from Bob's Red Mill. It keeps for months in the pantry.

### Can I use a different pasta shape?
Yes. Small shells or rotini work great. Check for doneness a couple of minutes early since cook times vary.


Cooking the pasta in the chili means its starch stays in the pot instead of going down the drain. That starch thickens the sauce so it clings to every noodle.

TVP soaks up the broth and spices as it simmers, so it ends up seasoned all the way through. Soy milk and nutritional yeast go in last so they turn creamy and cheesy without scorching.