One Pot Chili Mac
This meal, featuring tempeh, kidney beans, sweet corn, peppers, tomatoes, pasta and blend of flavorful spices, and is an easy vegan dinner the whole family will enjoy. Even better, it’s ready in as little as 30 minutes!
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Garlic (Organic)
4 2 Clove
Bell peppers (Organic)
6 3 oz
Roma Tomato
6 3 oz
Sweet Corn
1 0.5 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Green onion
1 0.5 oz
Cilantro (Organic)
1 0.5 oz
Protein & more
Tempeh
8 4 oz
Kidney Beans
1 0.5 Can
Elbow Macaroni
8 4 oz
Vegetable Broth Paste
2 1 teaspoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Sweet paprika
1 0.5 teaspoon
Smoked paprika
1/2 0.25 teaspoon
Dried oregano
1 0.5 teaspoon
Chile powder
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice yellow onion and bell pepper. b. Rough chop roma tomato, reserve juices. c. Husk corn, remove kernels from cob. d. Deseed jalapeno as desired, finely dice. e. Thinly slice green onion. f. Mince garlic. g. Finely chop cilantro.
Instructions
1
Cook the chili:
a. Heat 1 tbsp olive oil in a pot. Add the yellow onion (finely dice), garlic (mince), bell pepper (finely dice), jalapeno (Optional. deseed as desired, finely dice) and tempeh (crumble). Saute for 5 minutes.
b. Add chili spice mix and ½ tsp salt. Saute until spices are fragrant, about one minute.
c. Add roma tomato (rough chop) with juices, corn (husk, remove kernels from cob) and kidney beans (drain, rinse). Stir to combine.
d. Add vegetable broth paste and 4 cups water (2 cups for 2 person portion). Bring to a boil. Add the elbow pasta. Cover, leaving a small opening for steam to escape, and cook for about 10 minutes, or until pasta is tender.
e. Remove cover and adjust salt to taste. Continue cooking for 2 more minutes.
2
Serve:
a. Divide chili amongst bowls. Garnish with green onion (thinly slice) and cilantro (finely chop). Enjoy!
Chef's notes
If you don't like tempeh, swap a can of black beans for it.
This recipe has been adapted from Simple Veganista
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA