Vegan Chili Mac

Total time40 min

Prep time10 min

Cook time30 min

One skillet is all it takes for this deeply savory, chili-spiced pasta bake. Chili powder, cumin, smoked paprika, and a touch of cayenne build serious warmth, while diced tomatoes and tomato paste simmer down into a thick, clingy sauce that the elbow pasta cooks right in, soaking up every bit of flavor. Garlic-infused oil and sliced scallion greens add sharp, aromatic lift without any chopping fuss, and a final scatter of scallions over the top finishes each bowl with a fresh, peppery bite. It's hearty, spoonable comfort food with a nice chili kick, and it holds up beautifully as leftovers the next day. This one's a solid pick for a vegan dinner rotation, no fuss required.

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Ingredients

4 servings

1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
28 oz diced tomatoes
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
6 oz gluten free elbow pasta (dry)
1 cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 scallions, green tops only, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat.

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