Easy Vegan and Gluten Free Chili Mac

In a Dutch oven or large pot, add olive oil and sauté the diced onion, crumbled tempeh, and chopped mushrooms over medium heat for 4-5 minutes. Then add the garlic powder and chili powder. Add the vegetable broth, followed by the black beans, corn, fire roasted tomatoes, tomato paste, and pasta. Stir everything together, then place the lid on and bring to a boil. Let it boil for a minute or two, then reduce to a simmer for 15 minutes. Stir in the nutritional yeast and season with salt to taste. Enjoy! For an extra kick, add in jalapeños.