Chili Fiesta Mac ‘n’ Cheese

A couple of weeks ago, I went to a pretty cool showcase/luau put on by Follow Your Heart, to show off their new cheese shreds. To be honest, I had already tried them at Expo West, in March, and was totally enamored. So, it only took a little convincing to get me to make that 54-mile one way trip.

The day of was a warm one, a lot like today has been; but in Chatsworth near Canoga Park, it was 102ºF. Talk about hot! When I showed up at their factory, the event was held outside (!!!),  but they provided plenty of libations to keep people hydrated and cool. Plus, there were some beers from Angel City Brewery and the Vegan Vine, both of which were very good.

There were tons of bite-sized treats served, ranging from the cutest mini-tacos to grilled cheese bites, to baked mac and cheese. Not to mention, they were relentless with the trays of food. I had to abstain from eating for a bit because I was getting full off of these mini-meals! Don’t get me wrong, that is not a complaint, it’s more of a surprise; especially since a different event that I went to the week before left me hungry, and I had to go eat afterward. FYH, you’re doing it right!

Since I had brought my friend Jess, from The Vedge App, to the part-ay, we joined the second group from a tour around the facility. This meant seeing their supplies, distribution center and walk-in refrigerators (which were very welcoming to all of us sweaty vegans). It was at the event that I found out about a crazy recipe contest that they’re doing on their site, where you can win some awesome prizes.

Obviously, this recipe was destiny, because duh, it’s Born to Mac MoFo and delicious cheese shreds need to be used! So, I went to my nearest WholeFoods and got their Fiesta Shreds, which are very much like pepperjack. To be honest, I like them better than the Daiya ones (GASP!), even straight out of the bag they have a better texture.

Now I have this hearty, flavorful mac ‘n’ cheese/chili mash-up dish that will be great for the cooler temps coming around. I added a good amount of veggies into this chili so that it’s not SUPER heavy and because it tastes great, obviously. ;)

One Year Ago: Roasted Veggie Guacamole

Two Years Ago: Strawberry Coconut Oatmeal

Chili Fiesta Mac 'n' Cheese

Prep time: 

Cook time: 

Total time: 

Serves: 2-4

Super creamy, slight spicy mac & cheese topped with hearty veggie chili and some cooling avocado. An outstanding Fall meal!
Ingredients
Veggie Chili
  • 1 tsp. Coconut Oil
  • ½ C. Red Onion, Diced
  • ⅔ C. Yellow Bell Pepper, Diced
  • ⅔ C. Zucchini, Diced
  • ⅔ C. Tomato, Diced
  • 1 C. Cooked Black Beans
  • 1 C. Cooked Kidney Beans
  • 1 T. Chili Powder
  • 1 tsp. Ground Cumin
  • ½ tsp. Paprika
  • Pinch of Cayenne
  • ½ tsp. Sea Salt
  • ½ C. Water or Vegetable Broth
  • 1½ T. Tomato Paste
Mac & Cheese
  • 2 C. Dried Pasta
  • Water for Boiling
  • 1½ C. FYH Vegan Gourmet Shreds Fiesta Blend
  • ⅔-3/4 C. Non-Dairy Milk
  • Optional: ¼ C. Vegan Margarine
Garnish
  • Avocado, Cubed (optional but highly recommended!)
Instructions
Veggie Chili
  1. Warm a large saute pan over medium heat, with the coconut oil in it.
  2. Once very hot, add the onions to the pan and saute until they begin to turn clear. Add the bell pepper, zucchini and tomato to the pan and stir. Cook for 2-3 minutes.
  3. Adjust the heat to low-medium, and stir in the beans, chili powder, cumin, paprika, cayenne, salt, water (or veggie broth) and tomato paste until evenly dispersed.
  4. Bring to a simmer and cover with lid. Let it cook for 10-15 minutes, stirring occasionally.
Mac & Cheese
  1. While the chili is simmering, bring the water for your pasta to a boil and follow the directions on the package for cooking.
  2. Once the pasta has been drained and rinsed with cool water, put the pasta & pot back on the stove at low-medium heat.
  3. Add the cheese shreds and non-dairy milk (plus margarine if you'd like) to the noodles and cook for 5 minutes, stirring occasionally, or until the cheese shreds have completely melted.
  4. Left the cover on the macaroni pot, and return your attention to the chili. It should be chunky with a little bit of "soup" liquid, stir it all together and remove it from heat.
Assembly
  1. Depending on your appetite, this is between 2-4 servings. So, try scooping 1 cup of mac into four separate bowls first, then topping it with chili. Garnish with two tablespoons of avocado per bowl and serve! :)

Since the voting for this contest happens so close to my birthday, it would be SO AWESOME if you could help a lady out and vote for my recipe HERE. ;) <3

20 Comments

Filed under Savory Recipes, Vegan MOFO!

20 Responses to Chili Fiesta Mac ‘n’ Cheese

  1. This looks amazing! I’ve never had chili mac before, vegan or otherwise, but yours looks so gourmet!

  2. Ooh…need to make a trip to FYH soon! Fortunately it’s only 10 miles away for me…but it was 110 degrees today…
    Looks yummy!

  3. Oh my goodness, Jackie, what a lovely dish! Chili with mac n’ cheese? I’ve never had them together, but both sound enticing! I haven’t tried the vegan shreds from FYH, but I’m glad to read that they are good! Once I come back from my trips in Spain & Argentina, I will give FYH shredded cheeze a try! And wow, 102 degrees?! Here in Spain, it is only 80 degrees :( I’ll vote for your recipe, and happy birthday soon! xx

  4. Scrummy! I’ve got to try the chili topped mac idea. Spicy, cheesy and creamy sounds so good together.

  5. Jackie @ Vegan Yack Attack!

    Yes, you do!

  6. Taylor

    I’m so excited about your MOFO topic! I <3 mac and cheese so much but rarely make it because I can't control myself. I will definitely be making some of your creations though because I have to!!

    • Jackie @ Vegan Yack Attack!

      Ha ha, I usually make it every few months, but clearly that is not the case this month! Let me know how it goes when you try some out! :)

  7. I used to make a taco bake in my pre-vegan days that looks similar to this. I will definitely be adding this chili fiesta mac-n-cheese to my must make list! You are rocking the Born to Mac theme!!!

  8. Your theme for MoFo is by far my favorite of all!! I am thinking that we are going to have to have an exchange–you give me your Mac leftovers and I will supply you with candy leftovers. Yup, done deal! ;)

    • Jackie @ Vegan Yack Attack!

      I’m pretty sure that you are a genius for coming up with that idea. Let’s make it happen! And you’re in Southern CA! Well, this really could happen, couldn’t it? ha ha :D

  9. Rhi

    Oooh mexican and pasta in the same meal! This looks too tempting!
    x
    Rhi
    http://rhiannonveganmelbourne.blogspot.com/

  10. vegannomnoms

    Oh my gosh, vegan mac and cheese theme yessssssssssssssssssss!

  11. OMG! I made this the other night, and it was awesome! It totally brought back memories of eating chili and mac & cheese with my family :) I can’t wait to try the new buffalo chickpea recipe!

  12. Whitney

    I try recipes from vegan food blogs all the time and never leave comments afterward but this was just too amazing to keep to myself! I have to admit I changed up the recipe quite a bit to accomodate for ingredients I had on hand, but it was still incredible! This is a brilliant creation and one that I will be making more often!

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