Description
This hearty Vegan Skillet Beer Chili Mac is packed with fiber and protein, featuring a rich blend of spices, gluten-free beer, and pasta for a comforting one-pot meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 small yellow onions or 1 medium/large yellow onion, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) bottle of gluten-free beer
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup frozen corn
- 8 ounces gluten-free elbow macaroni
- 1/4 cup chopped fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook for 5-7 minutes, stirring occasionally, until they are softened and lightly browned.
- Add the diced carrots, red bell pepper, and jalapeno to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
- Pour in the gluten-free beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
- Add the crushed tomatoes, black beans, kidney beans, and corn. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook the gluten-free elbow macaroni according to package instructions. Drain and set aside.
- Stir the cooked macaroni into the chili and cook for an additional 5 minutes to heat through.
- Serve hot, garnished with chopped cilantro and tortilla chips on the side.
Notes
Use gluten-free beer to keep the dish gluten-free. Leftovers can be stored in the fridge for up to a week and the flavors will continue to develop. Serve with tortilla chips for added crunch. This dish is perfect for a cozy winter meal or a game day gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 780 mg
- Fat: 8 grams
- Carbohydrates: 58 grams
- Fiber: 14 grams
- Protein: 12 grams
- Cholesterol: 0 mg