Vegan Chili Mac n Cheese

Vegan Chili Mac n Cheese is the ultimate comfort food! Macaroni, kidney beans, corn and Tex-Mex spices with dairy-free cheese. Ready in 25 mins in just 1-pot.

Hold onto your hats, people. You are going to LOVE this vegan Chili Mac n Cheese!

It's the ultimate comfort food that's perfect year-round. This 1-pot macaroni is full of flavor from the delicious spices.

This is the sort of dish that makes my kids cheer with delight. It's a family-friendly crowd-pleaser of a dinner recipe.

why you'll love this recipe

• An easy 1-pot vegan chili mac recipe
• Ready in just 25 minutes
• Packed with great flavor
• Easily gluten-free
• Full of nutritious kidney beans
• An easy pantry dinner
• Protein-packed
• Awesome Tex-Mex flavors

ingredients

You don't need a lot of ingredients for this amazing chili mac! The one-pot dish is simple, but bursting with flavor.

• Oil - use any vegetable oil, or leave it out and cook the onion in a little water.
• Onion - I used yellow/brown, but red works too.
• Garlic - three whole cloves because garlic really elevates this dish! If you don't have fresh, add 2 teaspoon garlic powder.
• Chili powder, cayenne and ground cumin - these spices pack a punch. It's fairly mild, so add more if you like it HOT. Use a little less chili and cayenne if you want it super mild (or leave both or one of them out).
• Pasta - I used long macaroni, but elbow macaroni is the classic choice. You can use any dried pasta you like but smaller shapes work best (penne, fusili etc). Gluten-free pasta works too. With whichever pasta you use, be sure to check it's done as they have different cooking times. If you're super-keen you could even make your own pasta!
• Vegetable broth/stock
• Canned diced/chopped tomatoes - or use whole/plum and break them up a bit in the pan.
• Kidney beans - or try using other beans or a mixture of varieties.
• Corn - I use canned, but frozen and fresh off the cob work too. If using frozen, you don't need to cook it first, just throw it in frozen.
• Tomato puree/pasta - stirred in at the end, this adds a lovely richness to the dish.

cook's tips

This is a super-quick 1-pot pasta recipe. Here are some tips to ensure perfect success every time.

• Use any dried pasta that you like. Macaroni is traditional, but many others work too. Avoid lasagne sheets and spaghetti though. The best alternatives are penne, fusilli and rigatoni. Or try bows or shells, too. Double-check that it's vegan (dried usually is)
• For more veggies, try adding sliced red bell peppers to the cooking pot!
• If using frozen corn, you don't need to cook it first, just throw it in frozen.
• I've added vegan cheese at the end. You can leave it out if you don't like vegan cheese, or use normal cheese to make this a vegetarian chili mac.

special diets

Make it vegetarian - if you're not vegan, you just need to use normal cheese (cheddar is perfect) to make this recipe veggie.

Make it gluten-free - this recipe is easily gluten-free, just use gf pasta. Check for doneness during cooking as times will vary.

Soy-free - this chili mac is naturally soy-free, but check your vegan cheese in case that has soy.

Oil-free - this recipe is easily oil free. Just leave it out and cook the onions in a little water. Check your cheese is oil-free too or leave it out.

how to make vegan chili mac

This really is a super-easy dinner! Just cook the onions and spices, then add everything else to the pot, simmer and then stir in the cheese!

Follow this step by step photo tutorial for perfect results.

1. Heat the oil, add the onions and cook for around 5 minutes until soft.
2. Add the garlic and spices and cook for another minute.

3. Add the pasta, vegetable broth, tomatoes, corn and tomato paste.

4. Stir well, bring to the boil, then reduce the heat and simmer for 10 minutes.

5. Check that the pasta is cooked, and cook longer if necessary. Check if you want it spicier and add more cayenne if desired.

6. Stir in the vegan cheese until it melts.
Tip: make it vegetarian chili mac by using cheddar, mozzarella, monterey or pepper jack!

See? It's sooo easy! Just scroll down to the bottom of the page for the recipe card with full ingredients and method.

storage and freezing

Store this in the fridge for up to 3 days.

To freeze this dish, let it cool completely and transfer to freezer-safe dish. Freeze for up to 3 months. When re-heating you may need to add a little water to make it creamy again.

vegan dinner recipes

I hope you'll love this vegan chili mac recipe, like we do! Be sure to also try these awesome vegan dinner recipes too.

• Vegan Fajitas with Mushrooms
• Portobello Mushroom Steaks
• Vegan Vegetable Tagine
• Vegetable Stew
• Jamaican Jerk Tofu Skewers
• Lentil Dhal

get the recipe

If you make this vegan chili mac recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes. I work hard to bring you recipes for vegetable cake, vegetable desserts and vegan and vegetarian recipes.

Vegan Chili Mac

Kate Hackworthy | Veggie Desserts

Vegan Chili Mac n Cheese is the ultimate comfort food! Macaroni, kidney beans, corn and Tex-Mex spices with dairy free cheese. Ready in just 25 mins in 1-pot.

5 from 9 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Dinner, Main

Cuisine American, Tex-Mex

Servings 6

Calories 269 kcal

Equipment

• Large pot

Ingredients

 

• 1 tablespoon oil
• 1 onion minced
• 3 cloves garlic finely chopped
• 1 tablespoon mild chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 10 ounces (300g) pasta (macaroni) uncooked
• 4 cups (1Litre) vegetable broth / stock
• 1 14 ounces/400g canned diced tomatoes
• 1 14 ounces/400g, canned kidney beans drained and rinsed
• 1 cup (140 g) corn drained and rinsed if canned, otherwise add frozen
• ¾ cup (170g) tomato paste
• 3 tablespoon fresh cilantro chopped

Instructions

 

• Pre heat oven to 350°F / 180°C
• Heat the oil in a large pot over a medium heat. Add the onion and fry for 5 minutes until soft.
• Stir in the garlic, chili powder, cayenne and cumin and cook for a further minute.
• Stir in the pasta, canned tomatoes, vegetable broth, drained kidney beans, corn and tomato paste. Bring to the boil then reduce the heat and simmer for 10 minutes.
• Check that the pasta is cooked and continue cooking for a few minutes, if necessary. Taste and add more chili if necessary and season with salt and pepper.
• Stir in the vegan cheese until it melts and serve with chopped cilantro!

Video

Notes

• The spices pack a flavor punch. It's fairly mild, so add more if you like it HOT. Use a little less chili and cayenne if you want it super mild (or leave both or one of them out).
• Use any dried pasta that you like. Macaroni is traditional, but many others work too. Avoid lasagne sheets and spaghetti though. The best alternatives are penne, fusilli and rigatoni. Or try bows or shells, too. Double-check that it's vegan (dried usually is)
• For more veggies, try adding sliced red bell peppers to the cooking pot!
• If using frozen corn, you don't need to cook it first, just throw it in frozen.
• I've added vegan cheese at the end. You can leave it out if you don't like vegan cheese, or use normal cheese to make this a vegetarian chili mac.

Nutrition

Calories: 269kcalCarbohydrates: 52gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 891mgPotassium: 545mgFiber: 4gSugar: 9gVitamin A: 1061IUVitamin C: 11mgCalcium: 35mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.