Chili meets pasta in this easy Vegan Chili Mac recipe! It comes together in just 30 minutes for a simple weeknight meal. So satisfying and also family-friendly. (Vegan, oil-free, gluten-free option.)
This Vegan Chili Mac recipe is a big pot of satisfying comfort food made healthy!
It combines pasta, beans, and flavorful spices in a rich tomato sauce.
Plus it's quick and simple to prepare with only 10 ingredients that are mostly pantry staples.
We find the leftovers are just as delicious (or even more so) the next day.
Ingredients for Vegan Chili Mac
For this dish you will combine in a large skillet:
- Elbow pasta: Elbow-shaped macaroni pasta is typically used for chili mac, however you can substitute your own favorite shape. Use gluten-free pasta if desired.
- Yellow onion: Or you can use sweet onion or white onion if needed.
- Fresh garlic cloves
- Tomato sauce: Be sure to use a 15-ounce can plain tomato sauce for this recipe (not marinara sauce).
- Red kidney beans: Or you can substitute pinto beans or black beans if desired.
- Sweet corn: Either canned, frozen corn, fire-roasted, or cooked fresh.
- Chili powder: I use mild chili powder. Most chili powders have only a slight hint of heat, but it can vary depending on how much cayenne pepper they contain. If you're concerned about the spice level, simply reduce the chili powder and increase the other seasonings instead.
- Ground cumin
- Dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.
- Smoked paprika
Customizing
Cheesy version: Add your favorite vegan cheese sauce, 1-2 Tbsp. nutritional yeast, or dairy-free cheddar shreds.
Make it "meaty": As you sauté your onion, also add vegan ground beef crumbles, crumbled tempeh, or even diced mushrooms for meaty texture.
Make it spicy: This recipe is mild (if using a mild chili powder), so add a dash of dried chipotle powder, chipotle in adobo sauce, cayenne pepper, jalapeno, or hot sauce to taste.
Vegetables: Add other veggies such as bell pepper, diced tomatoes, or stir in fresh spinach at the end.
Serving
Top your bowl with fresh cilantro, vegan sour cream, nutritional yeast, vegan cheese shreds, or cheese sauce if desired.
For more inspiration, also browse all easy vegan dinner recipes.
Vegan Chili Mac
Ingredients
- 8 oz. elbow pasta (gluten-free if desired)
- 1 yellow onion
- 3 cloves garlic
- 15 oz. can tomato sauce
- 15 oz. can kidney beans
- 1 1/2 cups sweet corn, cooked (I use frozen or canned)
- 1 Tbsp. chili powder (I use mild)
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. smoked paprika
- Optional: fresh baby spinach to stir in at the end
Instructions
- Cook pasta, leaving al dente (firm not mushy). Drain when finished.
- Meanwhile, dice onion and mince garlic.
- In a large pan over medium-high heat, sauté onion for 8 minutes. (I use 3 Tbsp. water/broth for an oil-free sauté method, adding more as needed.)
- When onion is soft, add garlic, chili powder, cumin, oregano, and smoked paprika. Stir and cook 1 minute.
- Reduce heat to medium. Add tomato sauce, kidney beans (rinsed and drained), and corn. Stir. Lightly simmer for 8-10 minutes, stirring occasionally.
- Add cooked pasta and stir to combine. Heat for 2-3 minutes. Salt/pepper to taste if needed and add any desired toppings.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this easy vegan chili mac recipe, also check out:
- Creamy Sun Dried Tomato Mushroom Pasta
- BBQ Chickpea Chopped Salad with Avocado Ranch
- Avocado Veggie Sandwich
- Vegan Cashew Mac and Cheese
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Jennifer
A very simple meal full of delicious flavour!! Love how quickly it comes together. Thanks for another awesome recipe!
Kaitlin
Lovely to hear it! Wishing you and your family a wonderful week, Jennifer!
Shannon M.
Delicious! Used fire roasted corn, and added poblano, jalapeno, and crushed tomatoes with a splash of vinegar. Loved it!
Kaitlin
Fantastic additions! Thanks for sharing your helpful feedback!
Cori
What was the original recipe posted with what is now customized? I can't get it to taste like it did. I know it had nutritional yeast. Thank you!!
Kaitlin
Hi Cori! Good catch - yes, I updated the recipe this past year. The original had 3 Tbsp. nutritional yeast (which I made an optional addition in the new version). I also added more spices in the updated version, including cumin, oregano, and smoked paprika. The original just had the chili powder. 🙂 I hope that helps!
Kari
Perfect! My family loved it and two teaspoons chili powder was just right.
Kaitlin
So great to hear you and your family enjoyed, Kari! Appreciate you giving it a try and sharing your kind feedback - thank you!
Cori
Thank you!!!
Sari Pratt
How much does this make? Family of 6 here!
Kaitlin | The Garden Grazer
Hi Sari! If you have younger kids, I bet you could stretch this one batch to feed all 6. Otherwise you may want to double it. If you double it, you'll most likely have leftovers, but we love them heated up the next day. Hope you enjoy!
Red Beards Revenge
Thank you the recipe. I made your recipe two weeks ago and we loved it. I made it again today with a few additions/modifications; I used 2oz of spinach and 2 oz of collard greens. I added a birds-eye chili pepper, an orange bell pepper, and a pasilla pepper. Then I added a cajun spice blend. I suppose I had a craving for the spices today. All peppers are deseeded.
Kaitlin | The Garden Grazer
So great! Thanks for sharing your helpful feedback and wonderful additions!
kimberkins
Delicious. I've been vegan about 6 months now and this is real comfort food! It's a good thing I love it because I made a whole batch and it's just me. Sounds good for breakfast tomorrow.
Kaitlin | The Garden Grazer
Wonderful to hear! Thanks for sharing!
Terri Miller
I made this for dinner tonight and it was great. Comforting, but not too heavy. Definitely worthy of a repeat. Even the omnivore hubby had seconds.
Kaitlin | The Garden Grazer
That's so great, Terri!