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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5

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)

Calories: 321 kcal | Carbohydrates: 65 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 792 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 1075 IU | Vitamin C: 11 mg | Calcium: 71 mg | Iron: 4 mg