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Macaroni in chili topped with cheezy jalapeño queso? Why not. Add this to your superbowl menu; no one will know it's vegan. Use store bought chili seasoning blend or use recipe included below to make your own.


1/2 cup cashews

2/3 cup boiling water

1 onion, chopped

12 oz Impossible or other plant-based meat

3 garlic cloves, minced

2 Tbsp chili seasoning blend

2 Tbsp tomato paste

2-15 oz cans kidney beans

2-14.5 oz cans diced tomatoes

1/2 cup water

12 oz macaroni/cavatappi

1 Tbsp white miso paste

2 Tbsp nutritional yeast

1/4 tsp ground turmeric

1/4 cup pickled jalapeños

1/4 cup shredded vegan cheddar

3-4 scallions sliced


1. Place cashews in a bowl then cover with 2/3 cup boiling water. Set aside. Set a large pot of salted water to a boil to cook pasta.

2. In a deep skillet/dutch oven over medium-high heat with 2 tsp oil, sauté onion, for 3 minutes. Season well with salt & pepper. Add Impossible meat and garlic. Cook, breaking up Impossible meat until browned, approximately 6 to 7 minutes. Add the chili seasoning and cook for 1 minute to release aromatics. Stir in tomato paste, diced tomatoes, kidney beans, 1/2 cup water and 1 tsp salt and stir well to combine. Bring the chili to a simmer and cook for 10-15 minutes while pasta cooks.

3. Cook pasta just to al dente. Drain then stir into skillet with chili mixture. Continue to cook for 4 to 5 minutes.

4. Place cashews and their soaking liquid to a blender. Add jalapeño peppers, miso paste, nutritional yeast, turmeric, vegan cheese and 1/2 tsp salt. Blend until smooth.

5. Serve chili mac drizzled with jalapeño queso and sliced scallions.


1.5 Tbsp chili powder

1/2 Tbsp ground cumin

1/2 tsp paprika

1/2 tsp cocoa powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/8 tsp cayenne pepper

1/8 tsp ground cinnamon

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