Oh, this vegan chili mac recipe is an absolute lifesaver in my kitchen, and trust me, I’ve been making plant-based comfort food for years! It’s the kind of dish that just wraps you up in a warm hug, perfect for those chilly evenings or when you just need something *really* satisfying without all the fuss. What I love most is how it takes simple pantry staples and turns them into something so incredibly hearty and flavorful. It’s proof that you don’t need meat or dairy to make a dish that truly hits the spot. I first whipped this up for a potluck a few years back, and honestly, people were surprised it was vegan – that’s how good it is!

Why You’ll Love This Vegan Chili Mac

Seriously, this dish is a game-changer! Here’s why it’s become a staple in my recipe rotation:

Super Quick Prep: You can have this on the table in under an hour, making it perfect for busy weeknights when you’re craving something comforting.
Hearty & Satisfying: Packed with beans and pasta, it’s a filling meal that will keep you going without feeling heavy.
Flavor Explosion: The blend of spices, tomatoes, and veggies creates a rich, savory taste that’s just addictive.
Easy Cleanup: Mostly made in one pot? Yes, please! Less mess means more time enjoying your delicious meal.

Essential Ingredients for Vegan Chili Mac

Alright, let’s talk about what goes into this magical pot of goodness! It’s pretty straightforward, using mostly things you probably already have or can grab easily.

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for that little kick!)
Salt and black pepper to taste
8 ounces elbow macaroni, cooked according to package directions
Fresh cilantro for garnish (optional, but I love it!)

Ingredient Notes and Substitutions

I like to use both kidney and black beans because they give a nice variety in texture and flavor. But hey, feel free to swap them out! Pinto beans or cannellini beans would work just fine. If you’re not a fan of bell peppers, no worries – you could toss in some chopped celery or even a bit of corn for sweetness. For the pasta, elbow macaroni is classic, but honestly, any small pasta shape like shells or rotini will do the trick. And if you want it spicier, don’t be shy with that cayenne pepper or maybe even a diced jalapeño!

Step-by-Step Guide to Making Vegan Chili Mac

Okay, let’s get this deliciousness cooking! It’s really straightforward, and honestly, the hardest part is waiting for it to simmer because it smells SO good.

First things first, grab a big pot or a Dutch oven. Drizzle in that tablespoon of olive oil and heat it up over medium heat. Toss in your chopped onion and let it get nice and soft. This usually takes about 5 minutes.
Next, add the minced garlic, chopped red bell pepper, and green bell pepper. Stir them around and let them cook for another 5 to 7 minutes until they’re tender and smell amazing.
Now for the hearty stuff! Stir in the rinsed and drained kidney beans and black beans. Then, add the can of diced tomatoes (don’t drain these, the juice is full of flavor!) and the tomato sauce.
Time for the spices! Sprinkle in the chili powder, cumin, smoked paprika, and that optional cayenne pepper if you like a little heat. Give everything a good stir to make sure all those lovely spices are mixed in evenly.
Bring the whole mixture to a gentle simmer. Once it’s bubbling a bit, turn the heat down to low, cover it, and let it cook for at least 20 minutes. This is where the magic happens, the flavors really start to get cozy. Remember to stir it every now and then so nothing sticks to the bottom.
After simmering, give it a taste and season with salt and black pepper until it’s just right for you.
Finally, stir in your cooked elbow macaroni. Make sure it’s all coated in that yummy chili.
Serve it up hot! I love topping mine with some fresh cilantro, but it’s delicious just as it is.

Perfecting Your Vegan Chili Mac Simmer

That simmering time is crucial! It’s not just about cooking the ingredients; it’s about letting all those individual flavors – the beans, tomatoes, spices – really get to know each other and meld into one fantastic taste. Don’t rush this part; it makes a huge difference! For more one-pot wonders, check out these one-pan comfort dinners.

Adding the Macaroni for the Best Vegan Chili Mac

The trick here is to add your *already cooked* macaroni right at the very end. Stir it in just long enough to heat through. This stops the pasta from getting all mushy and falling apart in the chili. We want that nice al dente bite!

Tips for the Best Vegan Chili Mac

Want to make your vegan chili mac absolutely perfect every time? Here are a few little tricks I always use:

Spice It Up (or Down!): Taste your chili before you add the pasta and adjust the spices. If you like it hotter, add a pinch more cayenne or even a finely diced jalapeño with the peppers. If you’re sensitive to spice, just skip the cayenne altogether!
Veggies Galore: Don’t be afraid to toss in other veggies! A cup of frozen corn added during the simmer is fantastic, or some diced zucchini works wonders too.
Consistency Control: If your chili seems a bit too thick after simmering, just stir in a splash of water or vegetable broth until it’s just right. If it’s too thin, let it simmer uncovered for a few extra minutes to let some of the liquid evaporate.
Don’t Skimp on the Simmer: Seriously, let it simmer for at least 20-30 minutes. That time is gold for flavor development! Learn more about flavor development in cooking.

Serving Suggestions for Your Vegan Chili Mac

This vegan chili mac is practically a meal in itself, but it’s even better with a few little extras! I love topping it with a dollop of vegan sour cream or some fresh avocado slices – they add a lovely creaminess. A sprinkle of fresh cilantro is a must for me, it just brightens everything up. And if you want something crunchy, a side of tortilla chips for scooping is always a winner!

Storing and Reheating Your Vegan Chili Mac

Got leftovers? Lucky you! Let your vegan chili mac cool down a bit, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, just scoop some into a microwave-safe bowl and heat it on high for a minute or two, stirring halfway through, until it’s nice and hot. If it seems a little thick, a tiny splash of water or veggie broth can help loosen it up again!

Frequently Asked Questions About Vegan Chili Mac

Q1. Can I make this vegan chili mac ahead of time?
Absolutely! This vegan chili mac is actually even better the next day. Just follow the recipe, and once it’s cooled, store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little liquid if needed.

Q2. What kind of beans work best in vegan chili mac?
I love using a mix of kidney beans and black beans because they offer great texture and flavor. But honestly, this vegetarian chili recipe is pretty forgiving! Pinto beans or even cannellini beans would be delicious substitutes if that’s what you have on hand.

Q3. How can I make this vegan chili mac spicier?
Easy peasy! If you love a good kick, you can definitely amp up the heat. Add half a jalapeño, finely diced, along with the bell peppers. You can also increase the cayenne pepper to 1/2 teaspoon or even add a pinch of red pepper flakes when you add the other spices. Always taste and adjust to your preference!

Q4. Can I use different pasta shapes?
Definitely! While elbow macaroni is classic for chili mac, feel free to use whatever small pasta you have. Rotini, shells, or even penne work great. Just be sure to cook them according to package directions until al dente before stirring them into the chili.

Estimated Nutritional Information for Vegan Chili Mac

Here’s a rough idea of what you’re getting in each serving of this delicious vegan chili mac. Remember, these are estimates and can change a bit depending on the exact brands and ingredients you use!

Serving Size: About 1.5 cups
Calories: Around 450
Fat: Approximately 8g
Protein: About 20g
Carbohydrates: Roughly 75g
Fiber: A fantastic 15g!

Amazing Vegan Chili Mac in Under 1 Hour

Author: folderfood
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A hearty and satisfying vegan chili mac recipe. This dish combines classic chili flavors with macaroni for a comforting and easy meal.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
8 ounces elbow macaroni, cooked according to package directions
Fresh cilantro for garnish (optional)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic, red bell pepper, and green bell pepper. Cook for another 5-7 minutes until vegetables are tender.
Stir in kidney beans, black beans, diced tomatoes, and tomato sauce.
Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
Bring the chili to a simmer, then reduce heat and let it cook for at least 20 minutes, stirring occasionally, to allow flavors to meld.
Season with salt and black pepper to taste.
Stir in the cooked elbow macaroni.
Serve hot, garnished with fresh cilantro if desired.

Notes

For a spicier chili, add more cayenne pepper or a diced jalapeño with the bell peppers.
You can add other vegetables like corn or zucchini.
This chili mac can be made ahead of time and reheated.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 12g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 15g
Protein: 20g
Cholesterol: 0mg

Keywords: vegan chili mac, vegetarian chili, pasta, beans, comfort food, easy recipe, plant-based