If you have no left over pasta, make the pasta of your choice to the package direction.
Clean and slice the peppers, onion, and mushrooms.
In a large stock pot on a medium high heat add oil, peppers, onion, garlic, and mushrooms.
Saute the vegetables until the onions have slightly browned, about 10 minutes.
Next, drain and rinse the black and kidney beans, add to the sauteed vegetables.
If adding fresh tomatoes, cut into large chunks, then add to the stock pot.
Continue by adding the corn and diced tomatoes.
Pour in the pasta sauce and stir.
Slice the olives and add to the pot.
Sprinkle in the seasonings, add sriracha, and stir.
Lastly add the cooked pasta.
Bring everything to a boil, then turn the heat down to medium low and let everything simmer for about 10 to 15 minutes.
After 10 to 15 minutes, remove from the heat.
Serve the chili mac with a vegan sour cream, aioli, fresh herbs, and/or a little guacamole.
