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.
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