Chili Mac and Cheese | Ann Arbor Vegan Kitchen


1 giant onion, diced
3 stalks celery, chopped
2 carrots, diced
1 purple bell pepper, chopped
1 serrano pepper, diced
1 teaspoon garlic, minced
1 15-ounce can black beans, drained and rinsed
1 15-ounce can purple kidney beans, drained and rinsed
1 15-ounce can navy or pinto beans, drained and rinsed
1 15-ounce can diced tomatoes
1 15-ounce can diced tomatoes with jalapeños
1 6-ounce can tomato paste
2 1/2 to three cups vegetable broth (stress cooker: use 2 1/2 cups / stovetop: use 3 cups)
1/4 cup raisins, roughly chopped
1 1/2 tablespoons chili powder
2 teaspoons coriander
2 teaspoons cumin
2 tablespoons ready sturdy espresso
1 tablespoon date syrup

1 tablespoon brown mustard
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt, or to style
1/2 teaspoon black pepper, or to style
2 bay leaves

Creamy Cheese Sauce

1 onion, diced
1 cup uncooked cashews
1 cup unsweetened nondairy milk
1/2 cup water
6-ounce jar of roasted purple peppers, rinsed
1/4 cup dietary yeast
2 tablespoons lemon juice
2 tablespoons vegetable broth
2 teaspoons yellow mustard
2 teaspoons salt
sprint cayenne pepper (non-obligatory)


16 ounces entire wheat pasta

Chili Directions:

Strain Cooker:

In a big Electrical Strain Cooker (I just like the Zavor model greatest), add all components to the cooking pot. Lock the lid in place. Choose “Excessive Strain” and set the timer for quarter-hour.

As soon as the excessive stress cooking is full, cease or cancel. Use the pure launch methodology to launch stress for round 20 minutes, then fast launch the rest of stress. When valve drops, rigorously take away lid. Stir properly.

Take away bay leaves.


Add onion, celery, carrots, bell pepper, and serrano pepper to a big soup pot. On medium-high warmth, pan sauté in a small quantity of water till nearly tender. Add the garlic, and sauté for 1 minute extra.

Add beans, tomato merchandise, 3 cups of broth, raisins, and all the seasonings. Deliver to a boil. Cut back warmth to rolling simmer, cowl and cook dinner for 60 to 90 minutes, till barely thickened. Flip off the warmth. Stir properly.

Take away bay leaves.


Creamy Cheese Sauce Directions:

Warmth a big nonstick skillet (like Scanpan) over excessive warmth. Add onions and dry sauté till translucent. Sprinkle a bit of little bit of water as wanted to forestall sticking to the pan.

In a high-powered blender (like a Vitamix), mix the cooked onion with cashews, milk, water, purple peppers, dietary yeast, lemon juice, broth, mustard, salt, and cayenne, and mix till clean.


Pasta Preparation:

Put together pasta based on bundle instructions. Drain and put aside.


To Serve:

Combine collectively the Chili and the Creamy Cheese Sauce, as desired. (My favourite ratio is 2 to three cups of Chili with 1 cup of Creamy Cheese Sauce.)

Spoon sizzling chili cheese sauce combination over sizzling pasta, and serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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