This zesty vegan dish has the best of both worlds- chili AND mac & cheese! It is warm, hearty and is made in the Instant Pot so can be put together in a snap! Make a lot because you'll want it again for lunch the next day!
1 Tbsp. olive oil
1 small onion, finely chopped
1/2 medium red bell pepper, chopped
2-3 cloves garlic, minced
½ cup vegan sausage, chopped
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. dried oregano
1 1/2 tsp. salt
18 ounce can diced tomatoes
2 Tbsp. tomato paste
15 ounce can kidney beans, drained and rinsed
8 ounces of macaroni or pasta of choice
2 cups vegetable broth or water
1 pkg. Fauxmagerie Zengarry Smokey Jalapeno cashew cheese
Freshly ground black pepper
1. Set your Instant Pot to Sauté. Heat the oil and sauté the onions and red pepper until soft. Add in the garlic and vegan sausage and stir until brown, about 3 minutes.
Add cumin, chili, oregano and salt, stir until fragrant. Shut off the saute setting
2. Stir in tomatoes, tomato paste, black beans, elbow pasta, and vegetable broth. Cover your Instant pot and turn the valve to the sealing position. Select Manual Settings and adjust pressure to high for 4 minutes.
3. When finished cooking, quick release pressure according to manufacturer’s directions. After pressure is released, remove lid and stir in vegan Fauxmagerie Zengarry Smokey Jalapeno cashew cheese.
4. Season to taste with salt and pepper and serve.
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