One-Pot Chili Mac and Cheese Recipe
This Chili Mac and Cheese recipe is the most satisfying mac and cheese you’ll ever eat! Loaded with vegan ground beef, beans, and lots of plant-based cheese, it’s a kid-friendly comfort food dinner.
This chili mac and cheese is exactly what it advertises itself as: a combination of Creamy Vegan Mac and Cheese and Vegan Chili! If you haven’t had it before, let me assure you, the combination works. Think of it as mac and cheese with some extra heartiness and a more zesty flavour. My version is completely vegan thanks to plant-based ground beef and cheese.
Why Your Family Will Flip for This Vegan Chili Mac
This is the kind of meal you’ll spend the whole day looking forward to, especially on a blustery evening when you want a dinner that will warm you up and keep you cozy!
- Extra satisfaction. Mac and cheese is satisfying, but it’s more of a side dish than a meal. But chili mac and cheese has protein from the beans and vegan beef to make it a complete meal in one dish.
- One-pot recipe. The other thing I love about this chili mac is that it comes together in a single pot! You don’t have to cook the pasta separately from everything else, which streamlines your cooking and your cleanup.
- Super cheesy, no dairy needed. Use your favourite plant-based cheese for an ultra-cheesy, magnificently melty sauce.
Notes on Ingredients
Here’s a list of the ingredients you’ll need for this vegan chili mac and cheese recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegetables – Onion, garlic, and carrot are classic aromatics that make this chili mac and cheese recipe delicious. Red bell pepper adds colour and sweetness, while chili pepper adds heat.
- Vegan meat crumbles – You can use something like Beyond or Impossible for a beefy texture and flavour, or crumbled tempeh for a more natural option.
- Seasonings – Chili powder, ground cumin, oregano, ground black pepper, sea salt, and cayenne pepper.
- Diced tomatoes – You’ll need both the tomatoes and the liquid from the can.
- Red beans – Drain and rinse these well to remove the canned bean flavour.
- Corn kernels – You can use fresh or frozen; I don’t recommend canned because they have higher sodium content and will throw off the balance of flavours in this recipe.
- Vegetable broth – I like to use my homemade Vegetable Broth.
- Elbow macaroni – Because other pasta shapes cook at different rates, I recommend sticking with elbow macaroni for consistency.
- Vegan cheese – I recommend a melty vegan cheddar for the best flavour and texture.
- Fresh cilantro – If you’re not a cilantro fan, you can skip this!
How to Make Chili Mac and Cheese
Below you’ll find step-by-step photos and instructions for making this chili mac and cheese recipe.
- Cook the vegetables. Warm the olive oil in a large pot set over medium heat. Add the vegetables and cook until softened.
- Brown the vegan meat. Stir in the vegan ground beef and cook until lightly browned.
- Add the seasonings. Stir in the seasonings and cook for a minute, or until fragrant.
- Simmer. Pour in the tomatoes and liquid, beans, corn, and broth, then stir in the pasta. Bring to a boil, then reduce the heat to medium-low and simmer covered for 12 to 15 minutes, stirring occasionally.
- Make it cheesy. Once the pasta is tender and the liquid is mostly absorbed, stir in the vegan cheese until it melts.
- Serve. Season to taste, divide into bowls, and garnish with cilantro.
Tips and Variations for Chili Mac
- Cut the vegetables to even sizes. This ensures that they’re all softened at the same time.
- Keep an eye on the pasta as it simmers. If the pasta is still quite hard and the liquid is almost cooked off, pour in more broth or water.
- Try other beans. Not a fan of kidney beans? Black beans, pinto beans, or a chili bean mix will work too.
Serving Suggestions
Pair this chili mac and cheese recipe with Pumpkin Cornbread or Corn Pone for the perfect side dish! It would also be great with a side of Air Fryer Baked Sweet Potatoes.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
- Freezer: If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.
More Recipes for Vegan Cheese Lovers
Enjoy friends! If you make this chili mac and cheese recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil, 15mL
- ½ onion, chopped – 75g
- 3 cloves garlic, minced – 9g
- 1 medium carrot, diced – 80g
- ½ cup chopped red bell pepper, 70g
- ½ small fresh chili pepper, finely chopped – 5g
- 1 cup vegan meat alternative crumbles, *your favorite recipe or store bought like beyond meat; the grams will vary depending on the brand
- 2 teaspoons chili powder, 5g
- 1 teaspoon ground cumin, 3g
- 1 teaspoon oregano, 1g
- 1 teaspoon ground black pepper, 2g
- 1 ½ teaspoons sea salt, 9g
- ¼ teaspoon cayenne pepper, 0.5g
- 1 28-ounce can diced tomatoes, with liquid, 800g
- 1 15-ounce can red beans, drained and rinsed, 425g
- 1 cup corn kernels, fresh or frozen – 150g
- 3 ½ cups vegetable broth, 840mL
- 12 ounces elbow macaroni, dry – 340g
- 1 ½ cups shredded vegan cheese, 150g
- Fresh cilantro, chopped, for garnish – 2 tablespoons
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, carrot, red bell pepper, and chili pepper. Cook for 4–5 minutes until softened. Stir in the vegan crumble and cook for another 3 minutes to lightly brown.
- Add chili powder, cumin, oregano, black pepper, sea salt, and cayenne. Stir and cook for 1 minute to bloom the spices.
- Pour in the diced tomatoes (with liquid), red beans, corn, and vegetable broth. Stir well.
- Stir in the elbow macaroni. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked al dente and most liquid is absorbed. Add more broth if needed to prevent sticking.
- Once pasta is tender, stir in shredded vegan cheese until melted and creamy. Taste and adjust seasoning as needed.
- Ladle into bowls and top with fresh cilantro.
Notes
- Refrigerator: Transfer leftover chili mac and cheese to an airtight container and refrigerate for up to 3 days.
- Freezer: If you freeze this chili mac, note that the pasta will be very soft afterwards and possibly fall apart. If this doesn’t bother you, freeze in a freezer bag or airtight container for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet over medium-low heat, with a splash of broth if needed to loosen things up, or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
