Vegan Chili Mac
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.
Smoky bean chili tossed with elbow macaroni and topped with melty vegan cheese for ultimate comfort food.
Nutrition per serving
Ingredients
Chili
Spices
Pasta
Topping
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.