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    Home » Recipes » Main Dish

    Vegan Chili Mac (30 Minute!)

    Nov 17, 2014 by Kaitlin

    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.)

    Pasta, kidney beans, and corn cooking in a pan of tomato sauce with wooden spoon

    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.

    Close up view of dry elbow macaroni pasta ingredient

    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
    Large skillet with easy vegan chili mac in a tomato sauce

    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.

    Vegan chili mac on a white plate with fork

    For more inspiration, also browse all easy vegan dinner recipes.

    Vegan chili mac in a large skillet with wooden spoon

    Vegan Chili Mac

    A family-friendly chili mac that comes together in just 30 minutes! Great for a satisfying weeknight meal.
    4.88 from 8 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 5

    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

    For serving: Top with fresh cilantro, vegan sour cream, nutritional yeast, vegan cheese shreds, or cheese sauce.
    Spicy version: Add jalapeno, cayenne pepper, chipotle, or hot sauce.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Chili Mac
    Amount per Serving
    Calories
    321
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    792
    mg
    23
    %
    Carbohydrates
     
    65
    g
    22
    %
    Fiber
     
    10
    g
    42
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    1075
    IU
    22
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    71
    mg
    7
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      November 08, 2022 at 6:56 pm

      5 stars
      A very simple meal full of delicious flavour!! Love how quickly it comes together. Thanks for another awesome recipe!

      Reply
      • Kaitlin

        November 14, 2022 at 8:36 am

        Lovely to hear it! Wishing you and your family a wonderful week, Jennifer!

        Reply
    2. Shannon M.

      September 30, 2021 at 11:47 am

      5 stars
      Delicious! Used fire roasted corn, and added poblano, jalapeno, and crushed tomatoes with a splash of vinegar. Loved it!

      Reply
      • Kaitlin

        September 30, 2021 at 2:45 pm

        Fantastic additions! Thanks for sharing your helpful feedback!

        Reply
        • Cori

          April 20, 2022 at 4:29 pm

          5 stars
          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!!

          Reply
          • Kaitlin

            April 20, 2022 at 6:41 pm

            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!

    3. Kari

      May 08, 2021 at 3:51 pm

      5 stars
      Perfect! My family loved it and two teaspoons chili powder was just right.

      Reply
      • Kaitlin

        May 08, 2021 at 4:15 pm

        So great to hear you and your family enjoyed, Kari! Appreciate you giving it a try and sharing your kind feedback - thank you!

        Reply
      • Cori

        April 20, 2022 at 6:56 pm

        Thank you!!!

        Reply
    4. Sari Pratt

      August 07, 2017 at 7:42 pm

      How much does this make? Family of 6 here!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:39 pm

        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!

        Reply
    5. Red Beards Revenge

      February 04, 2016 at 8:42 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        February 15, 2016 at 3:44 pm

        So great! Thanks for sharing your helpful feedback and wonderful additions!

        Reply
    6. kimberkins

      January 19, 2015 at 3:30 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        January 19, 2015 at 3:27 pm

        Wonderful to hear! Thanks for sharing!

        Reply
    7. Terri Miller

      November 26, 2014 at 7:52 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        January 19, 2015 at 3:29 pm

        That's so great, Terri!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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