This cozy, One-Pot Vegan Chili Mac combines the classic, familiar flavors of chili and mac and cheese, making it the perfect meal for chilly nights. It’s packed with plant-based protein from hearty vegan ground beef and chili beans, while the cheddar-style shreds and pasta noodles make for a rich texture.
Best of all, this recipe is incredibly simple, using just a single pot for easy cleanup. Garnish with fresh cilantro, diced onion, or jalapeños to taste. This is comfort food at its most satisfying—vegan-friendly and delicious!
Table of Contents
Ingredients for One-Pot Vegan Chili Mac
- Olive oil.
- Onion & garlic.
- Plant-based ground beef. Impossible or Beyond Beef both perform great in this.
- Crushed tomatoes.
- Chili spices. Paprika, chili powder, ground cumin, garlic and onion powder.
- Chili beans. These pinto beans come in a tasty sauce that really enhances the flavor of the dish.
- Dry macaroni noodles. Or another small pasta shape, such as cavatappi, fusilli, shells or penne.
- Vegetable broth. You can use a beef-style vegetable bouillon to boost the savory quality of the soup if you like.
- Vegan cheddar-style shreds. My favorite options are from Violife or Follow Your Heart. Daiya cheddar shreds also melt really nicely, though the flavor is not my favorite.
How to Make Vegan Chili Mac
Step 1: In a Dutch oven or heavy pot, heat the oil and sauté diced onion and garlic.
Step 2: Brown the plant-based beef.
Step 3: Add in tomatoes and spices.
Step 4: Add in veggie broth, pasta, and chili beans.
Step 5: Bring the mixture to a boil, then cover and simmer til pasta is al dente.
Step 6: Stir in the cheese.
Step 7: Cover the pot to let the cheese melt.
Step 8: Serve with fresh cilantro, extra cheese, and sour cream. Enjoy!
Best Vegan Beef and Cheese to Use?
My favorite vegan beef substitutes to use in recipes like this vegan chili mac are Impossible and Beyond. These two brands come in different sizes (Impossible is 12oz while Beyond is 16oz) but fortunately, either will work just fine in this recipe. For a lighter vegan beef option, try Gardein Ground Be’f found in the plant-based frozen section of the grocery store. For less-processed alternatives, check out the Frequently Asked Questions section below.
As for vegan cheese, my favorite brands for cheddar-style shreds are Follow Your Heart and Violife. Daiya also makes shreds that melt nicely, but I don’t find them as tasty as other brands. Of course, this comes down to individual preference!
Sarah’s Recipe Tips
- Use the right pot, such as a Dutch oven or other heavy pot, whether it’s stainless or nonstick. These tend to hold and distribute heat more evenly, so you are less likely to get hot spots on the bottom of the pot where pasta sticks or burns.
- Adjust heat as needed. All stoves vary a bit, so getting to know yours is key! What setting (low or medium-low) will establish a simmer with your particular stove and cookware? For one-pot recipes it’s especially important because ingredients can stick or burn on the bottom of the pot if your heat is too high.
- Get creative with spices. This one-pot recipe can be used as an outline for lots of different meals, not just vegan chili mac. For example, swap in vegan Italian sausage, vegan mozzarella, Italian seasoning, and crushed tomatoes with basil for pizza mac!
Frequently Asked Questions
For a more whole foods, plant-based version, try substituting in an extra can of beans — such as black beans, kidney beans, or even lentils — for the vegan beef. Drain and rinse them first, and add at the same time you are adding in the canned chili beans.
You can also try subbing in a block of tempeh. Use your hands to crumble it up first. I recommend adding it in with the onions so it has a chance to brown a little.
For a more budget-friendly option, you can also substitute in 1 cup of textured vegetable protein, or TVP, for the plant-based beef. Simply rehydrate it separately (1 cup TVP to 1 cup boiling water or broth), or add it directly to the pot, adding an extra 1 cup of broth or water as well.
While I haven’t personally tested this yet, I have had good luck in the past using the brown rice pastas from Jovial and Tinkyada. If using a bouillon cube, you’ll also want to make sure it is gluten-free.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Just make sure that the chili mac cools off a little bit before putting it away. To reheat, cook on the stove over low-medium heat or pop in the microwave, stirring occasionally.
You can also freeze this recipe, but the pasta noodles tend to get a little mushy or fall apart when reheated.
To thaw, place frozen chili mac in the refrigerator overnight, then reheat it in a pot over low-medium heat. You can also use the microwave, making sure to stir every minute or so.
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One-Pot Vegan Chili Mac
Equipment
- Dutch oven or other heavy pot with lid
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2-4 cloves garlic minced
- 12 or 16 oz plant-based ground beef such as Impossible or Beyond
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 (15 ounce) can chili beans do not drain
- 8 ounces dry macaroni, cavatappi, or fusilli about 2 cups
- 2 1/2 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- 2 cups vegan cheddar-style shreds Violife and Follow Your Heart make my faves
Optional Garnishes
- fresh cilantro
- vegan cheddar-style shreds
- vegan sour cream Forager, Kite Hill, and Simple Truth make my faves
- fresh or pickled jalapeño slices
Instructions
- In a Dutch oven or other heavy pot, heat oil over medium heat until it ripples. Add in the diced onion and sauté 3-5 minutes, until translucent. Add garlic and sauté for about 1 minute.
- Add in the plant-based ground beef and break it up with your spoon. Cook for 3-5 minutes, stirring often, until evenly browned.
- Add in the canned tomatoes and spices (onion powder, garlic powder, paprika, chili powder, and cumin). Stir to combine.
- Add in the vegetable broth, dry pasta, salt, and chili beans (including the sauce from the can). Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to low or medium-low (depending on your stove) to establish a simmer. Give the pot one more stir, cover with a lid, and allow to simmer for 12 minutes, or until pasta is al dente (cooked but still a bit firm). If extra time is needed, give the pot another stir, put the lid back on, and cook for another 1 minute at a time until al dente.
- Add in the cheddar-style shreds and stir to distribute. Then put the lid back on, turn off the heat, and allow to sit for 2-3 minutes, giving the cheese a chance to melt. Taste and adjust salt to preference. Then it's ready to serve!
- I like to garnish mine with fresh cilantro, extra cheddar shreds, and a dollop of vegan sour cream (Forager, Kite Hill, and Simple Truth make my favorites).
Really yummy! I used spicy beyond sausage and didn’t have chili beans, so just used a can of black beans and extras of the seasonings. Love a one pot meal and this is definitely good for meal prep. Thanks for another winner Sarah!
Thank you for sharing this recipe, it really hit the spot. I like the Abbott’s plant based beef and Aldi’s dairy free cheez shreds, are my fave. Perfect comfort food!
Simple to make and great to eat!