Vegan Chili Mac

I know it isn't Throwback Thursday, but I'm bringing back one of my childhood favorites...Chili Mac. The hearty base is comprised of delicious beans and elbow macaroni. This chili is on the drier side, so leave your soup spoon in the drawer. Vegan cheese is a must here, you will get  some gooeyness with every bite. Yum!

Vegan Chili Mac
1 15 oz can crushed tomatoes
14 vegan meatballs (crushed)
2 poblano peppers (cut into bite-sized pieces)
2 chipotle peppers  (cut into bite-sized pieces)
1 small onion (chopped)
1 Tbsp crushed garlic
3 dashes hot sauce (I used Chili garlic Cholula*)
1/2 package elbow macaroni
2 cans no salt added dark red kidney beans (rinsed and drained)
Vegan cheese (I used Daiya cheddar block**)
water as needed

dry ingredients
1 1/2 Tbsp cumin
1 Tbsp cayenne
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
generous black pepper

1. Cook macaroni 2 minutes under suggested time on box (i.e. very al dente). Drain, toss with olive oil (so it doesnt stick), and set aside.
2. In a small bowl, mix all dry ingredients.
3. In a large skillet heat EVOO to medium heat. Add chopped onion and poblanos. Cook two minutes, stirring frequently. Add crushed meatball and cook until brown.
4. Add garlic paste and dry mix. Cook for 2 minutes, stirring constantly (this step is important to bloom the spice before adding wet ingredients).
5. Add chipotle peppers, crushed tomatoes, beans, and hot sauce. Bring heat down to a simmer and cook for 15-20 minutes. 
6. Add water as needed, in case chili is sticking ( I added 1/2 C).
7. Add macaroni in last few minutes of cooking. Cook 3-4 minutes or until macaroni is done to your taste.
8. Serve with grated cheese and more hot sauce on top.