This American version of Hungarian goulash got a Mexican and vegan makeover for a comforting dish that's easy enough for a weeknight meal.
Pour olive oil in a heavy bottom 6 quart pot like cast iron over medium/high heat
Add the soy chorizo, vegan ground beef, onion, salt, pepper and garlic and brown for 5 minutes, stirring occasionally
Add the chili powder, paprika, cayenne pepper, cumin, enchilada sauce, chopped tomatoes, bell pepper, olives, corn, green chilies, cilantro and vegetable stock and bring to a boil and turn down to simmer covered for 15 minutes, stir occasionally
Add macaroni and simmer uncovered for and additional 20 minutes or until pasta is tender, stirring occasionally so the pasta doesn't stick
Stir in the vegan cheddar cheese, cover and let rest for 5 minutes and serve