Cozy Comfort Vegan Chili Mac Recipe
I’m about to share something that’ll change your weeknight dinner game forever – and honestly, it might be the laziest genius move you’ll make in the kitchen. This vegan chili mac brings together two comfort food classics in one gloriously messy pot, which means less dishes and more time for you to do absolutely nothing productive. Trust me, your future self will thank you when you’re slurping this creamy, spicy goodness while everyone else is still figuring out what’s for dinner.
Why You’ll Love this Cozy Comfort Vegan Chili Mac
What happens when you combine two of the most beloved comfort foods into one gloriously messy, soul-warming bowl? You get this incredible vegan chili mac that’ll have you questioning why anyone ever kept these dishes separate.
I love how this recipe delivers maximum coziness with minimal fuss.
One pot means less cleanup, which is honestly half the appeal for my lazy weeknight self.
The plant-based ground beef gets perfectly seasoned while the pasta cooks right in that rich, tomatoey base.
Everything melds together beautifully, creating those deep, savory flavors that make comfort food so irresistible.
What Ingredients are in Cozy Comfort Vegan Chili Mac?
This vegan chili mac brings together the best of both worlds with ingredients that work overtime to deliver maximum flavor. Think of it as your pantry’s greatest hits album, where every ingredient plays a starring role in creating that perfect comfort food symphony.
The beauty lies in how simple, everyday ingredients transform into something that tastes like you’ve been simmering it all day. Most of these you probably already have hanging out in your kitchen, just waiting for their moment to shine.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2-4 cloves garlic, minced
- 12-16 oz plant-based ground beef (like Impossible or Beyond)
- 1 (28 oz) can crushed or diced tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 (15 oz) can chili beans (don’t drain these)
- 8 oz dry macaroni (or cavatappi/fusilli)
- 2 1/2 cups vegetable broth
- 1 teaspoon kosher salt (plus more to taste)
- 2 cups vegan cheddar-style shreds
A Few Ingredient Notes:
The plant-based ground beef really makes this dish sing, but don’t stress if you can’t find the fancy brands. Most grocery stores carry at least one variety these days, and they all work beautifully here. I’m partial to the ones that brown up nicely and have that satisfying, meaty texture.
For the pasta, feel free to swap in whatever short shape you’ve got lurking in your pantry. Cavatappi and fusilli are fantastic because those little ridges grab onto all that saucy goodness, but honestly, regular elbow macaroni does the job just fine. Life’s too short to make a special trip for pasta shapes.
Don’t skip the chili beans, and definitely don’t drain them. That liquid is pure flavor gold, adding both richness and body to your chili base. Trust me on this one, that bean juice is doing important work.
How to Make this Cozy Comfort Vegan Chili Mac
Making this vegan chili mac is basically like conducting an orchestra where every ingredient knows exactly when to join the party. The whole thing comes together in one pot, which means less cleanup and more time to enjoy that first steaming bowl.
Start by heating 1 tablespoon of olive oil in a heavy pot over medium heat. You want something substantial here, not a flimsy saucepan that’s going to scorch everything. Once that oil starts shimmering, toss in your diced small onion and 2-4 cloves of minced garlic. Let them sauté until they’re soft and your kitchen starts smelling like the beginning of something good.
Next comes the fun part: add that 12-16 oz of plant-based ground beef. Cook it until it’s nicely browned, breaking it up with your spoon as it goes. Don’t rush this step, you want those little bits to develop some actual color and texture. It’s like giving your fake meat a personality makeover.
Time for the spice cabinet raid. Stir in 1 teaspoon each of onion powder, garlic powder, and paprika, plus 1 tablespoon of chili powder and 2 teaspoons of ground cumin. Let these toast for about 30 seconds until they smell fragrant and make you want to stick your face directly over the pot. Resist this urge, hot spices and eyeballs don’t mix well.
Now for the wet ingredients: pour in that 28 oz can of crushed or diced tomatoes, the entire 15 oz can of chili beans with all their liquid, 8 oz of dry macaroni, and 2 1/2 cups of vegetable broth. Add 1 teaspoon of kosher salt while you’re at it. Give everything a good stir and bring it to a boil.
Once it’s bubbling away, reduce the heat and let it simmer uncovered, stirring occasionally, until the pasta is tender. This usually takes about 15-20 minutes, but start checking around the 12-minute mark because nobody wants mushy mac. The pasta should be perfectly al dente, and the sauce should have thickened up nicely.
When the pasta passes the taste test, stir in those 2 cups of vegan cheddar-style shreds. Watch them melt into creamy, cheesy heaven right before your eyes. Taste and add more salt if needed, because seasoning is a very personal thing and your taste buds are the final judge.
The beauty of this recipe is that it’s practically foolproof. The pasta cooks right in the sauce, soaking up all those flavors while everything melds together into pure comfort food magic.
No separate pots, no complicated timing, just one glorious mess of deliciousness that somehow manages to taste like you’ve been fussing over it all afternoon.
Cozy Comfort Vegan Chili Mac Substitutions and Variations
While this vegan chili mac recipe hits all the right notes as written, I know not everyone’s pantry looks exactly the same, and half the fun of cooking is making a dish your own anyway.
Can’t find plant-based ground beef? Crumbled tempeh works beautifully, or try lentils for extra fiber.
I’m partial to cavatappi pasta since those little corkscrews grab onto every bit of sauce, but any short pasta will do.
Spice-wise, feel free to dial up the heat with jalapeños or cayenne. Missing chili beans? Regular kidney beans are perfectly fine.
Different vegan cheese brands melt differently, so taste as you go.
What to Serve with Cozy Comfort Vegan Chili Mac
Comfort food deserves proper company, and this hearty vegan chili mac practically begs for sides that’ll turn dinner into a full-blown feast.
I reach for crispy cornbread first – those golden, crumbly squares soak up every drop of saucy goodness.
A simple green salad cuts through all that richness perfectly, or try roasted Brussels sprouts if you’re feeling fancy.
Want something fun? Baked sweet potato wedges add natural sweetness that plays beautifully with those smoky spices.
And honestly, warm flour tortillas never hurt anyone – perfect for scooping up those last stubborn bits clinging to your bowl.
Final Thoughts
This vegan chili mac hits every comfort food note without compromising your values, and honestly, that’s pretty amazing when you think about it.
I mean, who says plant-based eating has to be boring? This dish proves otherwise with every single bite. The plant-based ground beef mimics traditional textures perfectly, while those melty vegan cheese shreds create that gooey goodness we all crave.
What I love most is how this recipe transforms simple pantry staples into something genuinely special.
It’s proof that comfort food doesn’t need dairy or meat to warm your soul on chilly days.
Vegan Chili Mac
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2-4 cloves garlic minced
- 12-16 oz plant-based ground beef e.g., Impossible, Beyond
- 1 28 oz can crushed or diced tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 15 oz can chili beans (do not drain)
- 8 oz dry macaroni or cavatappi/fusilli
- 2 1/2 cups vegetable broth
- 1 teaspoon kosher salt plus more to taste
- 2 cups vegan cheddar-style shreds
Instructions
- Heat olive oil in a heavy pot over medium heat. Sauté onion and garlic until soft, about 3-4 minutes.
- Add plant-based ground beef and cook until browned, breaking it up with a spoon, about 5-6 minutes.
- Stir in all spices: onion powder, garlic powder, paprika, chili powder, and cumin. Cook for 1 minute until fragrant.
- Add crushed tomatoes, chili beans with liquid, macaroni, and vegetable broth. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender, about 12-15 minutes.
- Remove from heat and stir in vegan cheese shreds until melted. Season with additional salt to taste.
- Let stand for 5 minutes to thicken before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Vegan Chili Mac in a Slow Cooker?
I’d adapt this recipe by browning the plant-based meat first, then adding everything except cheese to your slow cooker. Cook on low for 4-6 hours, stirring in cheese before serving.
How Long Does Leftover Vegan Chili Mac Stay Fresh in the Refrigerator?
I’d recommend storing your leftover vegan chili mac in the refrigerator for up to four days. Make sure you keep it in an airtight container for best freshness and quality.
Can I Freeze Vegan Chili Mac for Meal Prep Purposes?
You can absolutely freeze vegan chili mac for meal prep! I recommend portioning it into freezer-safe containers, leaving space for expansion. It’ll stay good for up to three months frozen.
What’s the Best Way to Reheat Leftover Vegan Chili Mac?
I recommend reheating your leftover vegan chili mac on the stovetop over medium-low heat, stirring frequently and adding splash of vegetable broth if it seems dry.
Can I Make This Recipe Gluten-Free Using Alternative Pasta?
I’d substitute the regular macaroni with gluten-free pasta like rice, corn, or chickpea varieties. You’ll get the same delicious comfort food experience without any gluten concerns.