Chili meets pasta in this easy Vegan Chili Mac recipe! It comes together in just 30 minutes for an easy weeknight dinner. Satisfying and family-friendly! (Vegan, oil-free, gluten-free option.)
This easy recipe teams up pasta with the bold flavor of chili. It's a big pan of cozy, comfort food... made healthier!
It features tender pasta, hearty beans, and zesty spices all simmered in a rich tomato sauce. Best of all, it's quick and easy to prepare in 30 minutes with many simple pantry staples.
And the leftovers? They're just as delicious (or even more so) the next day!
Ingredients for Vegan Chili Mac
For this dish, you'll combine in a large skillet on the stove:
- Elbow pasta: Elbow macaroni noodles are typically used for chili mac, however you can substitute your own favorite shape. Be sure to 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. These add lots of plant-based protein and fiber to the dish.
- Sweet corn: You can use either canned, frozen corn, fire-roasted, or cooked fresh. (Most often I use a 15-ounce can of organic corn for convenience.)
- Fresh baby spinach: I stir in a cup at the end of cooking time for a boost of nutrition and splash of color.
- Nutritional yeast: This adds a savory, cheesy flavor.
- Chili seasoning: We'll use two tablespoons of my homemade zesty Chili Seasoning blend. I love this flavorful mix but if you prefer not to make it, see the notes below the recipe for simple spices you can use instead. (Be aware the spice level of chili powder can vary depending on how much cayenne pepper it contains. If you're concerned about the spiciness, simply reduce the seasoning.)
Customizing
Cheesy version: Add your favorite vegan cheese sauce or dairy-free cheddar shreds.
Make it "meaty": Add vegan ground beef crumbles, crumbled tempeh, or even diced mushrooms for meaty texture.
Make it spicy: This recipe is mostly mild (if using a mild chili powder in the seasoning blend), so add a dash of dried chipotle powder, chipotle in adobo sauce, pinch of cayenne pepper, jalapeño, red pepper flakes, or hot sauce to taste.
Vegetables: Include other veggies such as bell pepper, diced tomatoes, zucchini, or anything else that sounds good.
Serving
Top your bowl with fresh cilantro, vegan sour cream, more nutritional yeast, pickled jalapeños, green onions, crushed tortilla chips, vegan cheese shreds, or cheese sauce if desired.
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 4 days, and reheat well in the microwave.
For more inspiration, also browse all easy vegan dinner recipes.
Vegan Chili Mac (30 Minute!)
Ingredients
- 8 oz. elbow pasta (gluten-free if desired)
- 1 yellow onion
- 3-4 cloves garlic
- 15 oz. can tomato sauce
- 15 oz. can kidney beans
- 1 1/2 cups sweet corn, cooked
- 1 cup fresh baby spinach
- 2-3 Tbsp. nutritional yeast
- 2 Tbsp. Chili Seasoning (*see note)
Instructions
- Cook pasta according to package instructions, leaving it al dente (slightly firm not mushy). Drain well when finished.
- Meanwhile, dice the onion.
- In a large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method, adding more as needed.)
- Meanwhile, mince the garlic.
- When the onion is soft, add the garlic and 2 Tbsp. chili seasoning. Stir and cook for 1 minute.
- Reduce heat to medium. Add the tomato sauce, kidney beans (rinsed and drained), and sweet corn. Lightly simmer for 8-10 minutes, stirring occasionally.
- Add the spinach and nutritional yeast. Then add the cooked & drained pasta and stir to combine. Heat for 2-3 minutes until spinach is slightly wilted.
- Turn off heat. Salt & pepper to taste if needed and add any desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're 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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Brian says
I came across your blog by happenstance when I was searching for a simple & fast vegan meal recipe that contained all the ingredients I currently have on hand. I nearly gave up when I found this perfect recipe. The weird thing is that even though I've been eating a vegan diet for nearly nineteen years now I've recently considered removing all oil from my diet (I'm currently reading Prevent and Reverse Heart Disease by Dr. Esselstyn Jr.) & I must've been thinking that subconsciously when I stumbled onto your blog because I don't think that was necessarily in my search criteria (I just omit it from recipes), however, it appears you don't use oils in your recipes. Whoohoo!! What a bonus. I'll be looking here first for my WFPBNO recipes. Thank you!
Kaitlin says
Hello, Brian! First of all, 19 years vegan - wow! That's pretty awesome. Thanks a lot for taking the time to share your thoughtful feedback. So fun to read your story, and your kind words are appreciated. I hope you find other helpful inspiration on the site as well. Wishing you all the best! (And that's a great book by Dr. Esselstyn!)
Jennifer says
A very simple meal full of delicious flavour!! Love how quickly it comes together. Thanks for another awesome recipe!
Kaitlin says
Lovely to hear it! Wishing you and your family a wonderful week, Jennifer!
Shannon M. says
Delicious! Used fire roasted corn, and added poblano, jalapeno, and crushed tomatoes with a splash of vinegar. Loved it!
Kaitlin says
Fantastic additions! Thanks for sharing your helpful feedback!
Cori says
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 says
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 says
Perfect! My family loved it and two teaspoons chili powder was just right.
Kaitlin says
So great to hear you and your family enjoyed, Kari! Appreciate you giving it a try and sharing your kind feedback - thank you!
Red Beards Revenge says
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 says
That sounds phenomenal and so flavorful! One big pepper party - yum. Thanks for sharing your helpful feedback and creative adaption!
kimberkins says
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 says
Wonderful to hear! I love savory breakfasts too and the leftovers are great. Hope you continue to enjoy it!
Terri Miller says
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 says
So great to hear you both enjoyed it, Terri! Thanks a lot for coming back to share your kind feedback.