This One-Pot Vegan Chili Mac combines hearty pasta with a protein-packed, fiber-rich chili for a satisfying, weeknight-friendly meal.
Loaded with plant-based protein from tempeh and beans, vitamins from vegetables, and healthy fats from olive oil, it’s nourishing without being heavy.
Quick, easy, and budget-friendly, it’s perfect for meal prep or a comforting dinner that the whole family will love.
Vegan Chili Mac
Equipment
- 1 Dutch oven or large nonstick soup pot (6–8 qt)
- 1 wooden spoon (or spatula)
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
Chili Mac Base:
- 1 tablespoon olive oil or 1/3 cup water for oil-free
- 1 medium yellow onion diced
- 6 garlic cloves finely chopped
- 8 oz 227 g mushrooms, chopped (cremini recommended)
- 8 oz 227 g tempeh, grated or crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper optional, for heat
- 1 ½ teaspoons kosher salt plus more to taste
- 4 cups 946 mL vegetable broth
- 1 15 oz / 440 g can beans (pinto, kidney, or black), drained and rinsed
- 1 28 oz / 790 g can crushed fire-roasted tomatoes
- 2 tablespoons tomato paste
- 1 15 oz / 430 g can sweet corn, drained and rinsed
- 12 oz 340 g elbow or cavatappi pasta (gluten-free optional)
- 2 –3 teaspoons sweetener agave, maple syrup, coconut sugar, or brown sugar
Toppings (Optional but Recommended):
- 1 cup 16 g fresh cilantro, chopped
- Juice of 1 lime or several squeezes
- 1 cup shredded vegan cheese
- Vegan sour cream
- Pickled red onions
Instructions
- Prepare the Ingredients: Before turning on the heat, gather and prep all your ingredients. Dice the yellow onion into small, even pieces to ensure they cook evenly. Finely chop the garlic cloves to release their full flavor. Chop the mushrooms into bite-sized pieces. Grate or crumble the tempeh so it blends seamlessly with the vegetables. Open and drain your canned beans, corn, and tomatoes. Having everything ready will make the cooking process smooth and stress-free.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a Dutch oven or large nonstick soup pot over medium heat. If you prefer an oil-free version, use 1/3 cup of water instead. Once the oil is warm and shimmering—or the water begins to gently simmer—add the diced onion.Sprinkle a pinch of salt over the onions to draw out their natural sweetness. Sauté for about 2 minutes, stirring occasionally, until they become soft and translucent, releasing a gentle, savory aroma.
- Cook the Garlic, Mushrooms, and Tempeh: Add the finely chopped garlic to the pot and stir for about 30 seconds, until fragrant. Then add the chopped mushrooms, which will absorb flavors and add depth, and the crumbled tempeh, your plant-based protein powerhouse. Cook the mixture for about 5 minutes, stirring frequently, until the mushrooms have released their moisture and begin to brown slightly, and the tempeh is lightly golden. This combination creates the hearty base for your chili mac.
- Toast the Spices: Sprinkle in the chili powder, smoked paprika, dried oregano, ground cumin, cayenne pepper (if using), and 1 ½ teaspoons kosher salt. Stir constantly for about 1 minute, letting the spices toast in the heat. This step releases the essential oils in the spices, intensifying their flavor and aroma. The kitchen should start smelling warm, smoky, and inviting—a true sign your flavor base is coming together.
- Deglaze with Vegetable Broth: Pour in the 4 cups of vegetable broth to deglaze the pot. Use your spoon or spatula to scrape up any browned bits stuck to the bottom. These bits are full of flavor and will enrich your chili mac. Stir well to combine the broth with the aromatics and spices, creating a flavorful liquid base for the pasta and beans.
- Add Beans, Tomatoes, Corn, and Pasta: Add the drained beans, crushed fire-roasted tomatoes, tomato paste, and drained corn into the pot. Stir thoroughly so all the ingredients are evenly mixed. Finally, pour in the uncooked pasta and stir gently to ensure it’s fully submerged in the liquid. The pasta will cook directly in the chili, absorbing all the rich flavors.
- Simmer Until Pasta is Tender: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer. Let it cook for 12–15 minutes, stirring occasionally to prevent sticking. The pasta should be tender but not mushy, and the sauce should thicken slightly.If you prefer a saucier chili mac, add a splash of additional vegetable broth or water as needed during cooking.
- Adjust Seasonings and Sweetness: Taste your chili mac carefully. Add more salt or a pinch of black pepper if needed. Stir in 2–3 teaspoons of your chosen sweetener—agave, maple syrup, coconut sugar, or brown sugar—to balance the spice and acidity of the tomatoes. Adjust the seasonings gradually, tasting as you go, until the flavor is perfectly balanced for your palate.
- Melt Vegan Cheese (Optional): If using vegan cheese, sprinkle it evenly over the top of the chili mac. Cover the pot with a lid and let it sit for a few minutes over low heat, just long enough for the cheese to soften and slightly melt into the chili. This creates a creamy, comforting layer without overpowering the other flavors.
- Rest the Chili Mac: Turn off the heat and allow the chili mac to rest for at least 15 minutes before serving. This resting period lets the flavors meld together and the sauce thicken slightly, enhancing both taste and texture. During this time, you can prepare your toppings such as chopped cilantro, lime juice, vegan sour cream, or pickled red onions.
- Serve and Garnish: Scoop generous portions of the chili mac into bowls. Sprinkle with fresh chopped cilantro, a squeeze of lime juice, and any additional toppings you love. Serve warm and enjoy a hearty, protein-packed, fiber-rich, plant-based meal that’s perfect for weeknight dinners, meal prep, or family gatherings.
Notes
- Oil-Free Option: Replace olive oil with 1/3 cup water or vegetable broth for a lighter, oil-free version.
- Tempeh Tips: Crumble or grate tempeh finely for even cooking and better absorption of flavors.
- Spice Adjustments: Add fresh jalapeños or serrano peppers during sautéing for extra heat instead of increasing cayenne powder.
- Sweetener Purpose: A touch of sweetener balances acidity from tomatoes and enhances the chili’s overall flavor.
- Pasta Choices: Elbow macaroni or cavatappi works best; gluten-free pasta can be used for dietary needs.
- Topping Ideas: Vegan cheese, sour cream, fresh cilantro, lime juice, and pickled onions elevate flavor and texture.
- Meal Prep Friendly: This recipe keeps well in the fridge for 3–4 days and can be frozen for up to 2 months.
Chef’s Secrets For Maximum Flavor
The key to a deeply flavorful Vegan Chili Mac is building layers of taste.
Start by properly sautéing the onions, garlic, mushrooms, and tempeh until golden and aromatic—this is where the flavor foundation forms.
Toasting the spices in the pot before adding liquid enhances their natural oils, giving the dish a smoky, rich aroma.
Using fire-roasted tomatoes and deglazing the pan with vegetable broth captures all the caramelized bits at the bottom, infusing the chili with extra depth.
Don’t rush the simmering step; letting the pasta cook directly in the chili allows it to soak up the spices and creates a more cohesive, comforting texture.
Serving Suggestions To Impress Guests
Vegan Chili Mac is versatile and can be served in many creative ways.
Top with shredded vegan cheese, a dollop of vegan sour cream, fresh cilantro, or a squeeze of lime for brightness.
Pickled red onions add a tangy contrast that cuts through the richness.
For a heartier meal, serve alongside a fresh green salad or roasted vegetables.
It also pairs beautifully with warm, crusty bread or tortilla chips for dipping.
Consider serving in bowls for casual weeknight dinners or in small cups as an appetizer at a party—this dish is both crowd-pleasing and comforting.
Storage Tips To Keep Fresh
Vegan Chili Mac stores well, making it perfect for meal prep.
Let it cool to room temperature before transferring to an airtight container.
Refrigerated, it will last 3–4 days and tastes even better as the flavors meld.
For long-term storage, freeze portions in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop or microwave, adding a splash of vegetable broth if the chili has thickened.
Avoid overcooking during reheating to maintain pasta texture, and stir occasionally to ensure even warming.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply use gluten-free pasta instead of regular elbow macaroni or cavatappi.
Make sure to check your vegetable broth and canned ingredients for hidden gluten, especially if following a strict gluten-free diet. The cooking process remains the same, and the flavors are just as rich.
2. How can I make this dish spicier?
For more heat, sauté fresh jalapeños or serrano peppers along with the garlic and onions. This method provides balanced spiciness, avoiding overpowering the dish with too much cayenne powder.
You can also sprinkle crushed red pepper flakes to taste before serving.
3. Can I substitute tempeh with another protein?
Absolutely! Firm tofu, lentils, or even textured vegetable protein (TVP) can replace tempeh.
If using tofu, press it to remove excess water before crumbling and sautéing. Lentils are also great—they absorb flavors well and add extra fiber.
4. How do I prevent pasta from getting mushy?
Cook the pasta just until al dente in the chili. Stir occasionally to prevent sticking and keep an eye on the liquid level—add small amounts of broth or water if needed.
Slightly undercooked pasta will continue softening as it sits and absorbs the sauce.
5. Can I freeze and reheat this chili mac?
Yes! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and warm gently on the stovetop or microwave.
Add a splash of broth if the sauce has thickened, and stir occasionally for even heating.
