Oil

• 1 tablespoon olive oil or avocado oil (for sautéing)

Aromatics

• 1 medium yellow onion, finely chopped (about 1.5 cups)
• 1 medium red or green bell pepper, finely chopped (about 1 cup)
• 3–4 cloves garlic, minced (about 1 tablespoon)

Vegan Ground (Optional but Recommended)

• 8–12 ounces vegan ground beef alternative (like Beyond Meat, Impossible Foods, or crumbled veggie burgers)

Spices

• 2 tablespoons chili powder (mild or medium, adjust to taste)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• Optional: ¼ teaspoon cayenne pepper or red pepper flakes for extra heat

Tomatoes & Liquids

• 1 can (28 ounces) crushed tomatoes (fire-roasted optional for more flavor)
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained (or pinto beans)
• 4 cups (32 fluid ounces) low-sodium vegetable broth

Pasta

• 8 ounces (about 2 cups) elbow macaroni (or small shells, rotini) – use gluten-free if needed

Cheesy Elements

• ½ cup nutritional yeast (provides a cheesy, nutty flavor)
• ½ cup unsweetened plain plant-based milk (soy, almond, cashew, or oat work well – ensure it’s unflavored and unsweetened)
• Optional: ½ to 1 cup shredded vegan cheddar cheese (use a brand that melts well, like Daiya, Violife, or Follow Your Heart)
• Optional: 1 tablespoon tomato paste (for deeper tomato flavor)
• Optional: 1 teaspoon maple syrup or agave nectar (to balance acidity)

For Garnish (Optional)

• Fresh cilantro, chopped
• Green onions, sliced
• Vegan sour cream or plain vegan yogurt
• Sliced avocado or guacamole
• Crushed tortilla chips
• Pickled jalapeños