This vegan chili mac combines easy, hearty chili with creamy plant-based mac and cheese for a comforting, family-friendly meal. It’s cheesy, kid-approved, full of plant protein and nutrients, and can be made gluten-free when you use a GF pasta.
Simple chili flavors meld with a creamy vegan mac and cheese sauce to create a satisfying one-pot meal. It reheats well and is great for weeknight dinners or packed lunches.
Ingredients you need
Ingredient notes and substitutions
Pasta — Elbows (macaroni) are classic, but any small or medium pasta like ditalini, rotini, penne or farfalle works. Choose a gluten-free variety if needed.
Tomatoes — Canned diced tomatoes are convenient. Fire-roasted tomatoes add depth and a subtle smoky heat; if using plain diced tomatoes, a small can of diced green chiles will boost flavor.
Vegetables — Onion, bell pepper and corn are traditional in chili and add texture and sweetness. Use any bell pepper color you like and add a jalapeño for more heat.
Beans — Kidney, pinto or black beans all work; drain and rinse canned beans. For a meatier texture, substitute crumbled vegan ground (Beyond, Impossible, Gardein, etc.).
Spices — Chili powder and cumin are the base flavors. Oregano adds a Southwestern note, and a pinch of cayenne gives extra heat if desired.
Cheese sauce — A blended butternut squash-based vegan cheese sauce makes this dish creamy and rich. Make the sauce ahead, use your favorite store-bought vegan sauce, or omit it for a lighter chili mac.
How to make the recipe
See the recipe card below for exact measurements and step-by-step instructions.
Sauté onion, bell pepper and optional jalapeño until softened. Add chili powder, cumin, oregano and a pinch of cayenne, and cook until fragrant. Stir in diced tomatoes and vegetable broth, then simmer until the sauce thickens. Add corn and beans, mix, and fold in cooked pasta and the vegan cheese sauce. Heat through and serve.
How to serve
This chili mac is a complete meal—protein, carbs and vegetables in one skillet. Finish bowls with fresh cilantro and green onions. Optional toppings include diced avocado or guacamole, crushed tortilla chips, quick-pickled red onions, or extra shredded vegan cheese.
For a side, a slice of sweet vegan cornbread pairs nicely and balances spicy, savory flavors.
Storage and freezing
Fridge: Store leftovers in an airtight container for 4–5 days.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months.
Reheat: Thaw overnight in the refrigerator, then reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce.
Pro tips and tricks
~ Drain and rinse canned beans to reduce sodium and improve texture.
~ Use fire-roasted diced tomatoes or add diced green chiles to plain tomatoes for added flavor.
~ Make the vegan cheese sauce ahead of time or use a store-bought option to speed up dinner prep.
~ If you don’t make the sauce ahead, cook the squash and onions while the pasta and chili vegetables are cooking to save time.
~ Sauté vegetables in vegetable broth or water to keep the recipe oil-free.
~ Swap in gluten-free pasta to make the dish gluten-free.
~ Let everyone customize their bowl with favorite toppings for easy crowd-pleasing.
FAQs
Chili mac is a mash-up of chili and macaroni and cheese, typically featuring chili-seasoned tomato sauce and pasta. Traditional versions use ground meat and dairy cheese; this vegan take uses beans and a plant-based cheese sauce.
Yes—many families enjoy chili with pasta. Macaroni is common in chili mac, and other regional variations pair chili with spaghetti or other noodles.
More vegan comfort food recipes
- Sloppy Joe Cornbread Casserole
- Lentil Rice Soup
- Vegan Jambalaya
- Vegan Mushroom Pepper Steak
- Lentil Shepherd’s Pie
- Sweet Potato Peanut Butter Curry
If you try this recipe, please rate and leave feedback. For more family-friendly plant-based recipes, consider exploring vegan cookbooks and recipe collections for inspiration.
Vegan Chili Mac
Recommended Equipment
-
Pasta pot
-
Large deep skillet
-
High-speed blender (for cheese sauce)
Ingredients
- 1 recipe Butternut Squash Mac and Cheese (or your preferred vegan cheese sauce)
- 2 tablespoons olive oil (or water/vegetable broth for oil-free)
- 1 yellow onion, diced
- 1 green pepper, seeded and diced
- 1 jalapeño, diced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- Pinch of cayenne (optional)
- 1 (28 oz) can fire-roasted diced tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can kidney beans, rinsed and drained
- Fresh cilantro, chopped, for garnish
- Green onions, chopped, for garnish
Instructions
- Make the Butternut Squash Mac and Cheese (or prepare your chosen vegan cheese sauce).
- Meanwhile, heat oil or a splash of broth in a large deep skillet over medium heat. Add onion, green pepper and jalapeño if using; sauté 4–5 minutes until softened.
- Add chili powder, cumin, oregano and cayenne if using; sauté 1 minute until fragrant.
- Stir in diced tomatoes and vegetable broth. Simmer 10–15 minutes until the sauce is thick and bubbly.
- Add corn and kidney beans and stir to combine.
- Pour the vegan cheese sauce into the tomato-bean mixture and stir to combine. Use the full sauce or less to taste.
- Add the cooked pasta and stir until everything is evenly coated and heated through.
- Serve immediately topped with chopped cilantro and green onions.
Notes
~ Use fire-roasted diced tomatoes or add diced green chiles to plain tomatoes for extra flavor.
~ Make the cheese sauce ahead of time or use a favorite store-bought vegan sauce.
~ Cook the squash/onions while preparing pasta and sautéing the chili vegetables to save time.
~ Sauté in vegetable broth or water to make the dish oil-free.
~ Use gluten-free pasta to make the recipe gluten-free.
~ Allow diners to customize bowls with preferred toppings.
Nutrition
Nutrition values are estimates and may vary depending on ingredients and portion sizes.