Vegan Chili Mac

This hearty one-pot vegan chili mac delivers all the comfort food vibes you crave! Loaded with plant-based ground beef, tender pasta, and melty vegan cheese, it's the perfect weeknight dinner that's both satisfying and completely dairy-free. Ready in under 30 minutes with minimal cleanup required!

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Course: Appetizer, Main Course

Cuisine: Vegetarian

Keyword: Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

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

For spicier chili mac, add 1/2 teaspoon cayenne pepper or diced jalapeños with the onions.

Any short pasta shape works well - try penne, rotini, or shells as substitutes for macaroni.

Make-ahead tip: Prepare through step 5, then refrigerate. Reheat gently and add cheese shreds just before serving.

Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Add extra vegetable broth when reheating if the mixture becomes too thick.

For a protein boost, add an extra can of drained black beans or kidney beans.

Different brands of plant-based ground beef may have varying cooking times - cook until browned and heated through.

Nutrition