Chili Mac and Cheese

This Chili Mac and Cheese recipe is loaded with vegan ground beef, beans and lots of plant-based cheese. A kid-friendly comfort food dinner!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 516

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

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.

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.