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One Pot Vegan Chili Mac
Emily

One-Pot Vegan Chili Mac

A hearty, comforting one-pot vegan chili mac that combines spicy chili flavors with creamy, cheesy pasta. Packed with beans, veggies, and optional vegan ground, this dish is a wholesome weeknight dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American, Vegan
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil or avocado oil
  • 1 medium yellow onion, finely chopped (1.5 cups)
  • 1 medium red or green bell pepper, finely chopped (1 cup)
  • 3-4 cloves garlic, minced (1 tbsp)
  • 8-12 oz vegan ground beef alternative (optional)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper or red pepper flakes (optional)
  • 28 oz can crushed tomatoes (fire-roasted optional)
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 8 oz elbow macaroni or small pasta
  • 1/2 cup nutritional yeast
  • 1/2 cup unsweetened plain plant-based milk
  • 1/2-1 cup shredded vegan cheddar cheese (optional)
  • 1 tbsp tomato paste (optional)
  • 1 tsp maple syrup or agave nectar (optional)
  • fresh cilantro (for garnish)
  • green onions, sliced (for garnish)
  • vegan sour cream or plain vegan yogurt (for garnish)
  • sliced avocado or guacamole (for garnish)
  • crushed tortilla chips (for garnish)
  • pickled jalapeños (for garnish)

Equipment

  • large pot or Dutch oven with lid
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat oil in large pot over medium heat. Add onion and bell pepper, sauté 5-7 minutes until softened.
  2. Add garlic and cook 1 minute. If using vegan ground, add and cook 5-8 minutes until browned.
  3. Add chili powder, cumin, paprika, oregano, salt, pepper, and cayenne (if using). Cook 1-2 minutes. Stir in tomato paste if using.
  4. Deglaze with 1/4 cup broth if needed, scraping bottom of pot.
  5. Add remaining broth, crushed tomatoes, kidney beans, and black beans. Stir well. Add maple/agave if using.
  6. Bring to simmer for 5 minutes. Taste and adjust seasoning.
  7. Add dry pasta. Stir to submerge. Bring back to simmer.
  8. Cover and cook 8-12 minutes until pasta is al dente. Stir every 2-3 minutes to prevent sticking. Add extra broth if needed.
  9. Turn off heat. Stir in nutritional yeast and plant milk until creamy. Add vegan cheese if using and stir until melted.
  10. Taste, adjust seasonings, and serve hot with toppings.

Notes

Use gluten-free pasta if needed. Adjust spice level by adding cayenne or red pepper flakes. For extra creaminess, stir in shredded vegan cheese at the end. Store leftovers in the fridge for 3-4 days or freeze in portions for up to 2 months.