Vegan Chili Pasta

INGREDIENTS

• 1/2 yellow onion, diced
• 1/2 tbsp garlic, minced
• 1 28 oz can crushed tomatoes
• 1 lb vegan ground beef*
• 2 cans beans**, drained & rinsed
• 1 package mushrooms, sliced
• 2.5 cups pasta of choice
• 4 cups veggie broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp oregano
• 1.5 tsp garlic
• 1.5 tsp onion
• 1/2 tsp white pepper
• Salt to taste***

INSTRUCTIONS

1. Dice yellow onion & slice mushrooms. Heat 1-2 tbsp oil of choice in large pot on medium heat. Sauté onions and garlic until onions start to become translucent & fragrant.
2. Add mushrooms to and sauté until they become tender & shrink in size.
3. Add Beyond meat brick to pot and break up with spoon. Cook until browned.
4. Add all spices to pot and stir to mix everything together.
5. Next add tomatoes, beans, & broth. Stir to combine. Bring everything to a boil.
6. Add pasta & reduce heat to low. Cover pot with lid and simmer until pasta is tender. Enjoy!

*You do not have to use Beyond Meat. Any brand of vegan ground beef will work! Just make sure it’s at least 1 lb total.

**I used pinto and kidney beans, but feel free to use whatever sounds good to you!

***I did not add extra salt because the broth & tomatoes already had plenty for my taste buds, but again, always taste first & adjust to your liking!