A simple, hearty one-pot vegan chili mac you can make any night.
Introduction
This One-Pot Vegan Chili Mac Recipe is warm, filling, and easy. It cooks in one pot and cleans up fast. If you enjoy creamy, smoky pasta dishes, also see this smoked mac and cheese recipe for another cozy vegan meal.
why make this recipe
This recipe:
- Cooks fast in one pot.
- Feeds a crowd or makes good leftovers.
- Uses pantry staples like beans, pasta, and canned tomatoes.
- Is flexible: you can add more veggies or spice it up.
How to make One-Pot Vegan Chili Mac Recipe
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and bell pepper. Sauté 5–7 minutes until soft and the onion is clear.
- Add the minced garlic and cook 1 minute. If using vegan ground, add it now and brown 5–8 minutes. Break it up as it cooks. Drain any excess if needed.
- Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and optional cayenne. Cook 1–2 minutes to toast the spices. If using tomato paste, add and cook 1 minute.
- Pour ¼ cup vegetable broth into the pot and scrape any browned bits from the bottom. This adds flavor.
- Add the rest of the 4 cups vegetable broth, the 28-ounce crushed tomatoes, the rinsed 15-ounce can of kidney beans, and the rinsed 15-ounce can of black beans. Stir and simmer gently 5 minutes. Taste and adjust salt.
- Add 8 ounces dry elbow macaroni and stir so the pasta sits in the liquid. Bring back to a simmer.
- Reduce heat to medium-low, cover, and cook the time on the pasta package (8–12 minutes) until al dente. Stir every 2–3 minutes and scrape the bottom to stop sticking. Add ¼ cup more broth if it gets too dry.
- When pasta is done and sauce is thick, turn off the heat. Stir in ½ cup nutritional yeast and ½ cup unsweetened plant milk until creamy. If using vegan shredded cheese, stir it in to melt.
- Taste and add more salt, pepper, or chili powder if needed. Serve hot with your favorite toppings.
Ingredients :
- Oil: 1 tablespoon olive oil or avocado oil (for sautéing)
- Aromatics:
- 1 medium yellow onion, finely chopped (about 1.5 cups)
- 1 medium red or green bell pepper, finely chopped (about 1 cup)
- 3-4 cloves garlic, minced (about 1 tablespoon)
- Vegan Ground (Optional but Recommended): 8-12 ounces vegan ground beef alternative (like Beyond Meat, Impossible Foods, or crumbled veggie burgers)
- Spices:
- 2 tablespoons chili powder (mild or medium, adjust to taste)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (adds a lovely depth)
- 1 teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper or red pepper flakes for extra heat
- Tomatoes & Liquids:
- 1 can (28 ounces) crushed tomatoes (fire-roasted optional for more flavor)
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained (or pinto beans)
- 4 cups (32 fluid ounces) low-sodium vegetable broth
- Pasta: 8 ounces (about 2 cups) elbow macaroni (or small shells, rotini) – use gluten-free if needed
- Cheesy Elements:
- ½ cup nutritional yeast (provides a cheesy, nutty flavor)
- ½ cup unsweetened plain plant-based milk (soy, almond, cashew, or oat work well – ensure it’s unflavored and unsweetened)
- Optional: ½ to 1 cup shredded vegan cheddar cheese (use a brand that melts well, like Daiya, Violife, or Follow Your Heart)
- Optional: 1 tablespoon tomato paste (for deeper tomato flavor)
- Optional: 1 teaspoon maple syrup or agave nectar (to balance acidity)
- For Garnish (Optional):
- Fresh cilantro, chopped
- Green onions, sliced
- Vegan sour cream or plain vegan yogurt
- Sliced avocado or guacamole
- Crushed tortilla chips
- Pickled jalapeños
How to serve One-Pot Vegan Chili Mac Recipe
Serve hot in bowls. Top with cilantro, green onions, vegan sour cream, avocado, or crushed tortilla chips. For a simple sweet side or brunch idea, you can also check these easy apple breakfast recipes to pair with leftovers.
How to store One-Pot Vegan Chili Mac Recipe
- Fridge: Cool to room temperature, store in an airtight container for 3–4 days.
- Freezer: Put in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.
- Reheat: Warm on the stove over low heat, stirring and adding a little plant milk or broth if dry.
Tips to make One-Pot Vegan Chili Mac Recipe
- Stir often when pasta cooks to stop sticking.
- Use fire-roasted tomatoes for more flavor.
- If you skip vegan ground, add extra beans or cooked lentils.
- Adjust chili powder and cayenne to control heat.
- Add a tablespoon of tomato paste for deeper tomato taste.
- Use gluten-free pasta if needed and check cook time.
Variation (if any)
- Swap black beans for pinto or cannellini beans.
- Use small shells or rotini instead of elbow macaroni.
- Add corn or chopped zucchini for more veggies.
- Make it smoky by adding chipotle in adobo (small amount).
- Make it creamier with extra vegan cheese or more plant milk.
FAQs (minimum three FAQ)
Q: Can I make this without vegan ground?
A: Yes. Leave it out or add extra beans or cooked lentils for protein.
Q: Will the pasta soak up all the liquid?
A: The pasta will absorb much of it. Stir and watch the pot. Add ¼ cup broth if it gets too dry before pasta is done.
Q: Can I use fresh tomatoes?
A: Yes. Use about 3–4 cups crushed fresh tomatoes and reduce added broth a bit if tomatoes are very watery.
Q: Is this recipe spicy?
A: It is mild to medium. Reduce chili powder and skip cayenne to make it milder.
Q: Can I double the recipe?
A: Yes. Use a larger pot and increase cook time slightly. Make sure pasta has enough liquid to cook.
Conclusion
If you want another take on this dish, see the detailed recipe at Rainbow Plant Life’s One-Pot Vegan Chili Mac for more ideas and photos. For a different but related one-pot version, read the tips and variations at Delish Knowledge’s One Pot Vegan Chili Mac.
One-Pot Vegan Chili Mac
A simple, hearty one-pot vegan chili mac that is warm, filling, and easy to make.
Ingredients
Aromatics
- 1 tablespoon olive oil or avocado oil for sautéing
- 1 medium yellow onion, finely chopped about 1.5 cups
- 1 medium red or green bell pepper, finely chopped about 1 cup
- 3-4 cloves garlic, minced about 1 tablespoon
Vegan Ground (Optional)
- 8-12 ounces vegan ground beef alternative like Beyond Meat, Impossible Foods, or crumbled veggie burgers
Spices
- 2 tablespoons chili powder mild or medium, adjust to taste
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika adds a lovely depth
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional for extra heat
Tomatoes & Liquids
- 1 can (28 ounces) crushed tomatoes fire-roasted optional for more flavor
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained or pinto beans
- 4 cups low-sodium vegetable broth total of 4 cups, including initial ¼ cup for deglazing
Pasta
- 8 ounces elbow macaroni or small shells, rotini; use gluten-free if needed
Cheesy Elements
- ½ cup nutritional yeast provides a cheesy, nutty flavor
- ½ cup unsweetened plain plant-based milk soy, almond, cashew, or oat work well – ensure it’s unflavored and unsweetened
- ½ to 1 cup shredded vegan cheddar cheese use a brand that melts well, like Daiya, Violife, or Follow Your Heart
- 1 tablespoon tomato paste optional for deeper tomato flavor
- 1 teaspoon maple syrup or agave nectar optional to balance acidity
For Garnish (Optional)
- Fresh cilantro, chopped
- Green onions, sliced
- Vegan sour cream or plain vegan yogurt
- Sliced avocado or guacamole
- Crushed tortilla chips
- Pickled jalapeños
Instructions
Preparation
- Heat 1 tablespoon oil in a large pot over medium heat.
- Add the chopped onion and bell pepper. Sauté 5–7 minutes until soft and the onion is clear.
- Add the minced garlic and cook for 1 minute.
- If using vegan ground, add it now and brown for 5–8 minutes, breaking it up as it cooks. Drain any excess if needed.
- Stir in the spices and cook for 1–2 minutes to toast them.
- Pour ¼ cup vegetable broth into the pot and scrape any browned bits from the bottom.
Cooking
- Add the remaining vegetable broth, crushed tomatoes, and rinsed beans. Stir and simmer gently for 5 minutes.
- Add the dry elbow macaroni and stir to ensure the pasta is submerged.
- Bring back to a simmer. Reduce heat to medium-low, cover, and cook the time on the pasta package (8–12 minutes) until al dente, stirring every 2–3 minutes.
- When pasta is done and sauce is thick, turn off the heat. Stir in nutritional yeast and plant milk until creamy.
- If using vegan cheese, add it now to melt.
Serving
- Taste and adjust seasoning with more salt, pepper, or chili powder if needed.
- Serve hot with desired toppings.
Notes
Stir often when the pasta cooks to prevent sticking. Adjust spice levels for preference. Use gluten-free pasta if required.