This One-Pot Vegan Chili Mac is the ultimate comfort food for cozy weeknights, packed with hearty beans, savory vegetables, and tender pasta all coated in a creamy, cheesy plant-based sauce. Every spoonful delivers a satisfying mix of smoky chili, earthy cumin, and rich tomato flavor, perfect for a filling dinner or meal prep that your whole family will love.

Made entirely vegan, this chili mac combines protein-rich beans, flavorful spices, and optional vegan ground meat for a meaty texture without any animal products. The addition of nutritional yeast and plant-based milk gives it a luscious, cheesy creaminess that keeps everyone coming back for more. Ideal for easy weeknight dinners, family-friendly meals, or party-ready comfort food, this dish is simple, satisfying, and deliciously indulgent.

Why You’ll Love This Recipe

All-in-One Meal: Beans, pasta, and sauce cooked together for minimal cleanup.
Vegan & Plant-Based: Completely dairy-free and adaptable for plant-based diets.
Rich & Cheesy Flavor: Nutritional yeast and optional vegan cheddar create creamy depth.
Hearty & Filling: Packed with protein and fiber from beans and veggies.
Customizable Heat: Adjust chili powder or cayenne for your preferred spice level.
Perfect for Leftovers: Reheats well for lunch or meal prep throughout the week.

Ingredient Breakdown

Olive or Avocado Oil: Provides a neutral base for sautéing onions, garlic, and peppers.

Onion & Bell Pepper: Build a flavorful aromatic foundation for the chili.

Garlic: Adds depth and a fragrant, savory punch.

Vegan Ground Meat (Optional): Offers a hearty, meaty texture and extra protein.

Chili Powder, Cumin, Smoked Paprika, Oregano: Core spices that give the chili mac its smoky, earthy, and warm flavor.

Cayenne Pepper/Red Pepper Flakes (Optional): Adds heat for those who like a spicy kick.

Crushed Tomatoes & Tomato Paste: Forms the rich, tangy tomato base that ties the dish together.

Kidney Beans & Black Beans: Provide protein, fiber, and a creamy texture that complements the pasta.

Vegetable Broth: Ensures pasta cooks in a flavorful liquid while blending all ingredients.

Pasta: Elbow macaroni or small shells absorb the sauce, creating a satisfying one-pot dish. Gluten-free pasta works perfectly.

Nutritional Yeast & Plant-Based Milk: Combine for a creamy, cheesy sauce without dairy.

Vegan Cheddar (Optional): Melts into the chili mac, adding extra indulgence and richness.

Garnishes: Fresh cilantro, sliced green onions, vegan sour cream, or avocado add freshness and texture.

Pro Tips

Toast the Spices: Briefly sautéing chili powder, cumin, and paprika enhances their flavor.
Frequent Stirring: Prevents pasta from sticking to the bottom as it cooks in the chili sauce.
Add Liquid Gradually: Ensure pasta cooks evenly and sauce reaches desired consistency.
Taste as You Go: Adjust salt, pepper, or chili powder at multiple stages to balance flavors.
Optional Vegan Ground: Browning the vegan ground first adds texture and umami depth.

Ingredient Swaps or Variations

Beans: Swap black or kidney beans for pinto, cannellini, or chickpeas.
Vegan Protein: Replace vegan ground with crumbled tofu or tempeh for variety.
Spice Level: Use hot chili powder, chipotle, or smoked paprika for a smoky heat.
Cheese Alternatives: Use cashew cream, vegan cream cheese, or extra nutritional yeast.
Pasta Options: Try gluten-free, whole wheat, or chickpea pasta for different textures and nutritional boosts.

Serving Suggestions

Serve hot straight from the pot with a sprinkle of fresh cilantro or green onions.
Top with sliced avocado, vegan sour cream, or crushed tortilla chips for texture.
Pair with a side salad, cornbread, or garlic bread for a hearty dinner.
For a party setting, serve in mini bowls as a fun chili mac bar with toppings.

Make Ahead + Storage Tips

Prepare in Advance: Chop vegetables and measure spices before cooking for faster meal prep.
Refrigerate: Store leftover chili mac in an airtight container for 3–4 days. Reheat gently on the stove or microwave, adding a splash of plant-based milk to restore creaminess.
Freeze: Cool completely, then freeze in portions for up to 2 months. Reheat in a covered pan over medium heat.
Reheat Tips: Stir occasionally when reheating to prevent sticking or drying out.

Cultural or Historical Notes

Chili mac is a classic American comfort food, combining elements of chili con carne with macaroni and cheese for a filling, flavorful dish. This vegan version keeps the nostalgic, homey flavors intact while being entirely plant-based, reflecting the growing trend of vegan comfort food that doesn’t compromise on taste or heartiness.

Frequently Asked Questions (FAQ)

Q: Can I make this gluten-free?
A: Yes, use gluten-free pasta and ensure any vegan ground or broth is also certified gluten-free.

Q: Can I skip the vegan ground meat?
A: Absolutely. The beans provide plenty of protein and texture.

Q: How spicy is this recipe?
A: It’s mild to medium by default. Add cayenne or extra chili powder to increase heat.

Q: Can I make this ahead of time?
A: Yes, the chili mac reheats well and can even taste better after a day as flavors meld.

Q: How do I get a creamy cheesy sauce without vegan cheddar?
A: Nutritional yeast mixed with plant-based milk provides a nutty, cheesy flavor. You can also use cashew cream for extra richness.

Emily