Vegan Chili Mac & Cheese

This is the ultimate in plant-based comfort food. Seriously. Can it get any better than chili and mac and cheese?

This recipe  — from Kathy’s Vegan Kitchen  — also happens to be rich in healthy ingredients like carrots, lentils and potatoes. As indulgent as it may seem, it packs a mean nutritional punch.

Try it for you and your loved ones today.

Vegan Chili Mac & Cheese

Ingredients

Chili

• 2 bags Beyond Meat Crumbles or 2 cups cooked lentils
• 2 cans Meur Glen Organic Tomato Sauce
• 1 can roasted tomatoes
• 1 large white onion, diced
• 1 red pepper, diced
• 2 can black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced (leave out to avoid spice)
• 1 package vegan chili seasoning

Nacho Cheese Sauce

• 1 batch oil-free nacho cheese sauce

Method

1. Saute garlic and onions in a large skillet
2. Add Beyond meat crumbles, or Bocca Crumbles (fat-free version),  or 2 cups lentils and brown (about 15 minutes) (the choice is yours)
3. Add all other ingredients, simmer
4. Chili is best when it sits for a while, so making it ahead is perfect. Put it in an airtight container and let in marry in the refrigerator.
5. Heat chili and cheese sauce.
6. Serve and enjoy!