One-Pot Vegan Chili Mac
This vegan chili mac is a cozy, one-pot dish that blends hearty chili flavors with cheesy pasta. Quick and easy to prepare, it’s perfect for a comforting, savory meal any night of the week.
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Servings: 6 servings
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).
Notes
Vegan ground beef: Impossible and Beyond are my go-tos. I have a slight preference for Impossible, but tend to buy whichever of the two is on sale. Impossible comes in a 12 oz package. Beyond comes in either a 12 or 16 oz package depending on the store. The recipe will work with either size.
Other protein options: For a lighter option, you can try the Gardein Be'f Crumbles from the frozen section. Or you can substitute in about 1 cup of TVP (textured vegetable protein). You can rehydrate it separately (1 cup TVP to 1 cup boiling water or broth), or simply add an extra 1 cup broth or water to the recipe and rehydrate directly in the pot.
No meat option: You can substitute in an extra can of beans — such as black, pinto, or kidney beans — for the meat. Drain and rinse prior to adding.
Beef-style veggie broth: To make this recipe extra savory, you can try beef-style veggie broth using bouillon paste or cubes. The Better than Bouillon No-Beef base or the Edward & Sons Not-Beef cubes are my favorites. These tend to be quite salty, so you may need to reduce the salt depending on your taste.
A note on salt: A few factors can impact how much salt you need to add. Are your tomatoes no-salt added? Is your vegetable broth low-sodium? Different brands of plant-based meats and cheeses also vary in their sodium levels. I recommend starting with 1/2 teaspoon of kosher salt, giving it a taste, and adding more as needed.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.