Vegan Chili Mac
A comforting, one-pot vegan chili mac that’s packed with protein, fiber, and flavor. Easy to make with simple ingredients, it’s perfect for quick weeknight dinners or meal prep. Customize with your favorite toppings like vegan cheese, lime, or cilantro for an extra burst of flavor.
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.
