Chili mac & cheese (V/GF)

36 ounces Jovial brand brown rice elbow macaroni

6-8 tablespoons olive oil

3 medium onions, diced

3 medium red bell peppers, diced

9 tablespoons Bob’s Red Mill gluten free all-purpose flour

2 13.5 oz cans Goya coconut milk

14 oz crushed fire roasted tomatoes

3 14 oz cans fire roasted diced tomatoes

6 cups of cooked black beans (or 3 14 ounce cans black beans, drained and rinsed)

6 cups of cooked kidney beans (or 3 14 ounce cans kidney beans, drained and rinsed)

1 cup nutritional yeast flakes

1/2 tsp Frontier Co-op smoked chipotle powder

5 tablespoons ground cumin

1 tablespoon dried oregano

1/2 tsp coriander

1/2 tsp allspice

1/2 tsp Wright’s liquid smoke

1 tablespoon vinegar-based hot sauce (I used a mild brand, 365 from Whole Foods)

4 tablespoons apple cider vinegar

2-3 teaspoons salt (or to taste)

Vegan shredded cheese of your choice (I used Aldi vegan shreds and Violife brand cheddar shreds)

Bring a very large pot of water to a boil. Cook pasta according to the package directions, until al dente. Drain, return to the pot, and toss it with a splash of olive oil. In another large pot, heat remaining oil over medium heat. Cook onion and pepper, stirring frequently, until the onion is soft and translucent and the pepper is tender, about 5-10 minutes. Sprinkle in the flour and stir frequently until flour is mixed in with pan liquid, about 2 minutes. Add coconut milk, tomatoes, beans, nutritional yeast, dry seasonings, hot sauce, liquid smoke and vinegar. Bring to a boil then simmer for about 5-10 minutes, until the sauce is thick and creamy If too thick, add more crushed tomatoes. Adjust seasonings. Remove the pot from the heat and combine with pasta. Serve hot, and top with vegan shreds (they’ll melt).