114 ounces/400g, canned kidney beansdrained and rinsed
1cup(140 g) corndrained and rinsed if canned, otherwise add frozen
¾cup(170g) tomato paste
Pre heat oven to 350°F / 180°C
Heat the oil in a large pot over a medium heat. Add the onion and fry for 5 minutes until soft.
Stir in the garlic, chili powder, cayenne and cumin and cook for a further minute.
Stir in the pasta, canned tomatoes, vegetable broth, drained kidney beans, corn and tomato paste. Bring to the boil then reduce the heat and simmer for 10 minutes.
Check that the pasta is cooked and continue cooking for a few minutes, if necessary. Taste and add more chili if necessary and season with salt and pepper.
Stir in the vegan cheese until it melts and serve with chopped cilantro!
The spices pack a flavor punch. It's fairly mild, so add more if you like it HOT. Use a little less chili and cayenne if you want it super mild (or leave both or one of them out).
Use any dried pasta that you like. Macaroni is traditional, but many others work too. Avoid lasagne sheets and spaghetti though. The best alternatives are penne, fusilli and rigatoni. Or try bows or shells, too. Double-check that it's vegan (dried usually is)
For more veggies, try adding sliced red bell peppers to the cooking pot!
If using frozen corn, you don't need to cook it first, just throw it in frozen.
I've added vegan cheese at the end. You can leave it out if you don't like vegan cheese, or use normal cheese to make this a vegetarian chili mac.