How to Make the Perfect Vegan Chili Mac
American · Easy · 35 min · 6 servings
This bold and hearty vegan chili mac combines a smoky bean chili with tender elbow macaroni and a generous topping of melted vegan cheddar for the ultimate plant-based comfort food. It is a completely dairy-free and meat-free version of the diner classic that the whole family will devour.
Why this recipe works
This Vegan Chili Mac recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 17g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cans kidney beans drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 12 ounces elbow macaroni
- 1 cup shredded vegan cheddar cheese
- 1 medium yellow onion diced
Step by step instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente according to package directions. Reserve 0.5 cup pasta water then drain and set aside.
Step 2: Build the Chili
In a large skillet or pot saute diced onion over medium heat with a splash of water or oil for 5 minutes until softened. Add chili powder and cumin and cook for 1 minute until fragrant.
Step 3: Simmer the Sauce
Add kidney beans diced tomatoes and tomato sauce to the pot. Stir well and bring to a simmer. Cook for 10 to 12 minutes until the sauce thickens slightly and all flavors meld together.
Step 4: Combine Chili and Pasta
Add cooked macaroni to the chili and stir to combine. Add a splash of reserved pasta water if needed to loosen the mixture. Everything should be saucy and well coated.
Step 5: Add Cheese and Serve
Sprinkle vegan cheddar over the top and cover the pot for 2 to 3 minutes until cheese melts. Serve directly from the pot and top with sliced green onions jalapenos and vegan sour cream.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kidney beans → black beans or a mix of beans for added variety and different textures
- shredded vegan cheddar → nutritional yeast stirred into a cashew cream sauce for a whole food cheese alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the macaroni before combining with chili since the pasta will continue to absorb liquid and become mushy
- Not simmering the chili long enough before adding pasta which prevents the flavors from developing properly
Nutrition facts
Per serving: 430 calories, 17g protein, 66g carbs, 10g fat, 12g fiber.
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