Satisfy your hunger with this flavorful vegan Skillet Chilli Macaroni. This easy recipe comes together quickly, making it the perfect weeknight dinner! The creamy macaroni is tossed in a savory tomato sauce, then topped with vegan cheese for a delicious meal that’s sure to please everyone at the table. Try adding some diced bell peppers or jalapeños to give it an extra kick!
Skillet Chili Macaroni
Servings 6 Servings
Calories 231kcal
Ingredients
- 1 cup water
- ¾ cup brown rice macaroni elbow, can also use legume pasta
- ½ cup soy curls or beef style vegan crumbles
- 3 Tbs. onions dried, minced
- 1 Tbs. Mexican Seasoning Mix
- 1 tsp. parsley dried, flakes
- 1 tsp. cilantro dried
- ¼ tsp. salt
- ¼ tsp. garlic powder
- 14.5 oz tomatoes diced, 1 can
- 15.5 oz red kidney beans rinsed and drained, 1 can
- 8 oz tomato sauce 1 can
- ¼ cup vegan cheese shreds or cashew cheese sauce
Instructions
- Combine all ingredients except cheese in a large skillet or medium saucepan.
- Bring to a boil over medium high heat.
- Reduce the heat, cover and simmer, stirring occasionally, for 10-15 minutes or
- until macaroni is tender.
- Add water as needed.
- Taste and adjust seasonings.
- Remove from heat and garnish with chieese. Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 0.75cups | Calories: 231kcal | Carbohydrates: 40g | Protein: 15g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 345mg | Potassium: 588mg | Fiber: 11g | Sugar: 6g | Vitamin A: 859IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 6mg
