Vegan Chili Mac (30 Minute!)

Overhead view of vegan chili mac on a white serving plate with fork

Chili meets pasta in this easy Vegan Chili Mac recipe! It's ready in just 30 minutes for a simple weeknight meal. Satisfying and family-friendly!

Author: Kaitlin - The Garden Grazer

Prep Time:15

Cook Time:15

Total Time:30

Course: Main Dish

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings:

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

*Chili seasoning: If you don't want to use the homemade chili seasoning, I previously made this recipe using 1 Tbsp. chili powder + 1 tsp. cumin + 1 tsp. dried oregano + 1/2 tsp. smoked paprika.

For serving: Top with fresh cilantro, vegan sour cream, more nutritional yeast, crushed tortilla chips, vegan cheese shreds, or cheese sauce.

Spicy version: Add jalapeño, cayenne pepper, chipotle, or hot sauce.

Yield: Recipe makes about 8 heaping cups. (It's a fairly large batch so adjust as needed.)

Nutrition Per Serving (Estimate)